Root vegetable bake

This one-pot meal is just the thing for a winter's night.
 
recipe, vegetarian, vegetables,bake

Recipe from: 6 November 2015
Preparation time: 20 min
Cooking time: 40 min
 
 

Ingredients

 
  • 1
    Tbs
    olive oil
  • 2
    Tbs
    butter
  • 10
    pickling onions, peeled and halved
  • 4
    carrots, peeled and thinly sliced (we used a mandolin)
  • 1
    celeriac root, peeled and thinly sliced
  • 1
    tsp
    Dijon mustard
  • 4
    potatoes, peeled and thinly sliced
  • sea salt and pepper
  • few sprigs fresh thyme
  • 1
    cup
    vegetable stock
  • 1
    cup
    cream
  • 2
    Tbs
    melted butter
Servings: Change Serving
 
 

Method

 

Preheat the oven to 200°C.

Heat the olive oil and butter in a heavy-based pot. Add the pickling onions and sauté until golden, then add the carrots and celeriac. Cook for another 2 minutes or until they turn golden.

Add the mustard and season.

Layer onions, carrots, celeriac, potatoes and fresh thyme in a baking dish. Add the stock and cream and brush with butter.

Bake for 30–40 minutes or until cooked. Serve hot with a green salad or with your favourite meat dish.

Words and image:Fairlady
magazine

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Read more on: recipe  |  vegetables  |  bake  |  vegetarian
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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