Creamy potato, celeriac and leek
Skip double cream in favour of creme fraiche to still enjoy indulgent dishes like this gorgeous bake.
(Serves 4)
Ingredients:
74ml vegetable stock100ml half fat crème fraiche500g sweet potatoes, sliced250g celeriac, cubed1 leek, sliced1 garlic clove, crushed1 tbsp olive oilA few parsley sprigs
Method:
Heat the oven to 160°C/ Gas 3
Grease a large heatproof dish. Combine the stock and crème fraiche in a jug, using a fork
Arrange a layer of potatoes, celeriac and leek over the base of the dish , scatter with some crushed garlic and season generously
Pour half of the crème fraiche mixture over the top
Repeat the layering process with the rest of the ingredients. Drizzle with olive oil.
Sit the dish on a baking sheet and cover with greased foil
Bake for 45mins - 1 hour, then bake uncovered for about 30 more mins, or until the potatoes, celeriac and leeks are tender and the top is golden
Serve garnished with parsley