Celeriac and sweet potato gratin

Celeriac and sweet potato gratin

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a healthier version of the typical potato gratin, but is still just as comforting. It is great served with oily fish, or with a nice dense side salad.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 large red onion, finely chopped
250ml milk
2 good sprigs thyme
2 garlic cloves, finely chopped
1 teaspoon vegetable bouillon powder
225g celeriac, peeled and sliced
500g sweet potato, sliced
80g feta cheese
sea salt

Method

  1. Preheat the oven to 180°C
  2. Heat a little oil in a frying pan, add the onion and a good pinch of salt and sauté until softened.
  3. Put the milk in a saucepan with the thyme, garlic and bouillon powder and simmer gently for a minute or two, just to the point where the milk starts to boil, stirring almost constantly. Remove from the heat.
  4. Line the base of a large baking dish with a layer of celeriac slices, then sweet potato slices. Repeat this until half of the sweet potato and celeriac have been used. Pour in half the milk mixture and add the sautéed onions on top, then begin layering again, so that the onions end up sandwiched in the middle. Pour over the remaining milk mixture.
  5. Crumble the feta cheese over the top, then bake for around 11/2 hours, until the top is golden and all the layers are soft; a fork or skewer pushed through should go in easily.

Note

  • Roasting and baking

    Perfect as a side
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again