If you like root vegetables then this celeriac and sweet potato bake is good enough for any celebration such as an accompaniment for roast turkey, chicken or even beef. It is a great side for Christmas and Thanksgiving as well.
Serves 8 or 9
It takes 30 minutes to prepare but if you are skilled enough I reckon about 20 minutes. Cooking time is 40 minutes but it may be 5 minutes longer depending on the oven.
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- 550g celeriac, medium sized or half a big one,
550g sweet potatoes, peeled and then cut into inch size or roughly 2cm pieces
1 white onion, finely sliced
50g salted butter or unsalted butter but you may need extra seasoning, melted with some extra for greasing a baking dish
250ml double or heavy cream
1 tbsp. wholegrain or Dijon mustard
1½ fresh thyme leaves
80g white breadcrumbs – really fresh.
- Preheat oven to 190°C (170°C fan) mark 5.
- Place the celeriac and sweet potato pieces into a large saucepan and cover with cold water and a lid. Boil on a rapid high heat then simmer, uncovered, for 4 to 5 minutes, until both vegetables are tender. The celeriac is often the one to check here.
- Add the sliced onion and cook for about a minute, then drain all the vegetables really well.
- Grease a 3 litre ovenproof serving dish or roasting tin with butter. Whisk the cream, milk, whatever mustard you have, a tablespoon of thyme and plenty of seasoning especially salt if unsalted butter is used.
- Put all the drained vegetables into the ovenproof dish/roasting tin and pour over the herby-cream mixture. Try to mix the vegetables in as well as possible.
- Mix the fresh breadcrumbs with the melted butter. Add what’s left of the thyme and add some blackpepper/salt to season. Sprinkle this crumb onto the vegetables.
- Cook in the oven for between at least 40 minutes, you see it browning with a gold top. It should also be bubbling but take out if this it too violent.
- Serve next to the roast meats although your guests may well have their own ideas.