Root vegetable bake

Serve hot with a green salad.
Image by:
Recipe from: 31 August 2015
Preparation time: 20 min
Cooking time: 40 min


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


Preheat the oven to 200ºC.
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 mustard and season.
Layer onions, carrots, celeriac, potatoes and fresh thyme in a baking dish. Add stock and cream, brush with butter.
Bake for 30–40 minutes or until cooked. Serve hot with a green salad or with your favourite meat dish.

Text and image source: Fairlady

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