Fed up with the same old roast potatoes? Be brave and buy some celeriac (that weird looking brown globe), slice it up with potatoes, leeks and crème fraiche for a substantial veg dish. (Add some of your favourite grated cheese for a veggi main course).
SERVES 8 – PREP 20 MINS – COOK 11/2 HOURS
150ml vegetable stock
200ml crème fraiche
1kg baby new potatoes, sliced
500g celeriac, cubed
2 leeks, sliced
2 garlic cloves, crushed
1tbsp olive oil
Few parsley sprigs
1 Heat oven to 160C, Gas 3. Grease a large ovenproof dish. Combine the stock and crème
fraiche in a jug, mixing together with a fork.
2 Arrange a layer of potatoes, celeriac and leeks over the base of the dish, scatter over some garlic and season generously. Pour over half of the crème fraiche mixture.
3 Repeat the process again with the rest of the ingredients. Drizzle with olive oil. Sit the dish on a baking sheet and cover with greased foil.
4 Bake for 1 hour, then uncover the bake for 30 more mins until the potatoes, celeriac and leeks are tender and the top golden. Serve finished with parsley.
Per serving: 211 cals, 12g fat (7g saturated), 21g carbs