Celeriacs celery-like flavour adds a delicious twist to this sweet potato bake.
- Preheat oven to 180C (160C fan-forced). Combine cream, milk and garlic in a small saucepan and bring to a simmer over low heat. Turn off heat and leave to infuse until needed.
- Cut celeriac into quarters then cut each piece crossways into slices about 5mm thick. Cut Lightly grease a 5-cup capacity ovenproof dish. Layer the celeriac, sweet potato and onion neatly into the dish, finishing with celeriac.
- Remove the garlic from the cream mixture and reheat to a simmer. Stand the dish on a baking tray, and slowly pour cream over vegetables. Cover with a piece of non-stick baking paper, then foil. Bake for 1 hour, until vegetables are tender when pierced with a knife.
- Meanwhile, tear bread into pieces and place into a food processor. Process in short bursts until coarse crumbs form. Add herbs and butter and process until just combined. Uncover the dish and sprinkle crumb mixture over the vegetables. Return to oven and bake for 20 mins, or until golden brown.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set