Name: Root vegetable bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 Tbs fresh chillies 573; 2 Tbs butter; 10 pickling onions peeled and halved; 4 carrots peeled, sliced; 1 celeriac peeled, thinly sliced; 1 tsp Dijon mustard; 4 potatoes peeled and thinly sliced; sea salt and freshly ground black pepper; fresh thyme; 1 cup stock vegetable; 1 cup cream; 2 Tbs butter melted

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Ingredients (12)

1 Tbs	fresh chillies — 573
2 Tbs	butter
10	pickling onions — peeled and halved
4	carrots — peeled, sliced
1	celeriac — peeled, thinly sliced
1 tsp	Dijon mustard
4	potatoes — peeled and thinly sliced
	sea salt and freshly ground black pepper
	fresh thyme
1 cup	stock — vegetable
1 cup	cream
2 Tbs	butter — melted

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Method:

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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