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Celeriac and sweet potato bake
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Enhance sweet potato bake with celeriac for a flavorful twist.
Ingredients:
  • 252.50 gm cream
  • 257.50 gm milk
  • 2 garlic cloves, bruised
  • 500g celeriac, peeled
  • 500g sweet potato, peeled
  • 1 brown onion, halved, thinly sliced
  • 3 thick slices day-old Pane Di Casa bread
  • 20.00 ml rosemary
  • 20.00 ml thyme leaves
Instructions:
  • Preheat your oven to 180C (160C fan-forced). In a small saucepan, gently simmer cream, milk, and garlic. Let it infuse while you prepare the rest of the dish.
  • Cut the celeriac into quarters, then slice each piece crossways into 5mm thick slices. Lightly grease a 5-cup capacity ovenproof dish. Layer the celeriac, sweet potato, and onion in the dish, ending with a final layer of celeriac slices for a neat presentation.
  • Strain out the garlic from the cream mixture and gently warm it until it simmers. Place the dish on a baking tray, drizzle the cream over the vegetables, cover with parchment paper and foil, then bake for 1 hour until vegetables are tender.
  • Tear the bread into pieces and pulse in a food processor until coarse crumbs form. Add herbs and butter, pulse briefly to combine. Sprinkle the crumb mixture over the vegetables, then bake uncovered until golden brown, about 20 minutes.

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