Creamy pumpkin and celeriac bake

Cooking Vegetarian Creamy pumpkin and celeriac bake

We think wonderful meals shouldnt end with the weekend. Perfect for rounding out your mains, this savvy side dish can be prepped a little in advance to make life easier on busy weeknights when youre short on time and ideas. (See notes for more)

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C/160C fan-forced.
  2. Layer pumpkin and celeriac in a 5cm-deep, 21cm (base), 25cm (top) round baking dish. Whisk cream, fetta and chives together in a jug. Pour mixture over vegetables in dish.
  3. Arrange bread over top of vegetables. Cover with foil.
  4. Bake for 1 hour or until vegetables are tender. Remove and discard foil. Spray with oil. Bake for a further 15 minutes or until top is golden. Stand for 5 minutes. Serve.

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1 butternut pumpkin, halved lengthways, peeled, cut into 5mm slices
300g celeriac, peeled, halved, cut into 3mm slices
2 cups light thickened cooking cream
100g reduced-fat fetta, crumbled
1/4 cup fresh chives, chopped
3 thick slices sourdough, cut into 1cm pieces
Olive oil cooking spray

Adv

Autors
Preparation time
30
Cooking time
1:15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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