Celeriac boulangère

Name: Celeriac boulangère
Total time: 2 h 5 min
Yield: 6 to 8
Ingredients: 1 handful of herbs, such as fresh thyme, rosemary, sage; 2 onions; 500 g potatoes; 750 g celeriac; 2 tablepsoons olive oil; 1 clove of garlic; 400 ml organic vegetable stock; 50 g unsalted butter; stale breadcrumbs

Vegetarianv

Serves 6 to 8

Cooks In2 hours 5 minutes to 2 hours 10 minutes

DifficultySuper easy

Jamie Magazine Vegetables Sunday lunch Sides One-pan recipes Vegetable sides

Nutrition per serving

Calories 222 11%
Fat 12.2g 17%
Saturates 4.8g 24%
Sugars 6.2g 7%
Salt 0.4g 7%
Protein 4.8g 10%
Carbs 24.2g 9%
Fibre 6.6g -

Of an adult's reference intake

Jamie Magazine

By Georgie Socratous

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Ingredients

1 handful of herbs, such as fresh thyme, rosemary, sage
2 onions
500 g potatoes
750 g celeriac
2 tablepsoons olive oil
1 clove of garlic
400 ml organic vegetable stock
50 g unsalted butter
stale breadcrumbs

Tap For Method

Jamie Magazine

By Georgie Socratous

Tap For Ingredients

Method

Preheat the oven to 200ºC/gas 6.
Pick and finely chop the herbs, then peel and thinly slice the onions, potatoes and celeriac.
Heat the oil in a frying pan and sauté the onions with most of the herbs until soft.
Cut the garlic in half and rub over a baking dish, then layer the potatoes in a dish with the onions and celeriac and season well.
Pour over the vegetable stock and top with knobs of butter, then cover with tin foil and bake for 45 minutes.
Mix the breadcrumbs with the rest of the herbs and a drizzle of oil.
After 45 minutes, remove the foil, sprinkle over the breadcrumbs and bake for a further 15 to 20 minutes, or until golden.