Ingredients
- 3-4x large parsnips (peeled & chopped)
- 1/3x celeriac (peeled & roughly sliced)
- 1x white skin onion (sliced)
- 500ml x double cream
- 2-3x sprigs of sage (picked & chopped)
- 2x sprigs of rosemary (picked & chopped)
- 200g x breadcrumbs (regular or toasted)
- 3g x sea salt
- 2g x cracked black pepper
- 150g x mature cheddar (grated)
15 mins
Preparation time
45 mins
total time
6 people
serving
method
Step 1
Pre heat the oven to 180oc. Roughly chop the parsnips and celeriac and peel and slice the onion
Step 2
Toss the parsnips, celeriac and onion together in a bowl, adding sea salt and the double cream. Add the rosemary and sage, followed by the grated cheddar and 100g of the breadcrumbs
Step 3
Layer into a dish that will keep the full recipe at a minimum depth of 1”. Top with grated cheese and remaining breadcrumbs
Step 4
Slow cook in the oven for 45 minutes until golden
Enjoy!
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