A pleasant, simple way to use root veg as a meal in their own right. Looks tasty too.
Winter is here - again. This simple-yet-tasty dish is another winter warmer. A vegetarian delight. The root veg in this can be swapped out/added to with any root veg of your heart's desire.
INGREDIENTS
parsnip
celeriac
potatoes
pepper
sage
thyme
cayenne
cheese - I'm using Gouda - but whatever floats your cheesy boat
breadcrumbs
Béchamel
flour
milk
butter
nutmeg
garlic
Watch the video
METHOD
Scrub, trim and quarter the celeriac. Then peel the quarters and slice thickly
Scrub, top & tail the parsnips and cut into thick coins
Cut the potatoes into thick coins
Oil a casserole dish and assemble your root veg in layers; one veg to each layer
Sprinkle the pepper, sage & thyme over each layer
Sprinkle a touch of salt over one of the layers
And a bit of oil on one of the later layers
Put some oil and cayenne on the final layer
Béchamel
Melt a big spoonful of butter
Add an equal amount of flour and whisk to a paste
Add a splash of milk and whisk till it becomes pasty - a roux (I must do a Béchamel short and just link to it)
Keep adding the milk in small amounts and whisking - you can add greater quantities of milk as you go
Cook gently for about 20 minutes, till it thickens - how thick is up to you.
Finely slice the garlic and add that and pepper & nutmeg to the sauce
Pour the sauce over the veg
Layer the cheese over the veg, then add a final layer of breadcrumbs
Add some spice to the layer - I like garlic salt, paprika and cayenne - but go mad
Drizzle with oil or dot with butter
180ºC for 40 minutes
Hozzászólások