• Clare McElhatton

Celeriac, Leek and Potato Bake

Updated: Feb 8




· ½ small celeriac (about 350g)

· 1 medium potato

· ½ leek

· 1 small white onion

· Black Pepper

· Salt or celery salt

· Nutritional yeast (or sharp cheddar)

· Butter or vegan butter


GLUTEN FREE/VEGAN


1. Pre-heat the oven to 160°C

2. Grease a small roasting tray or pan with butter (or vegan butter)

3. Peel the celeriac and slice thinly, a few mm thick. This is easier on a mandolin or in a food processor, but a knife will do

4. Peel or wash the potato and slice as thick as the celeriac

5. Also slice the leek and onion thinly

6. Cover the greased roasting tray with a layer of potatoes and celeriac

7. Add a layer of onion and leek

8. Season the layer with plenty of black pepper, salt (celery salt if you have it) and nutritional yeast, about ½ tbs. A small bit of grated cheddar can be used instead.

9. Cover the leek/onion mix with another layer or potato/celeriac. Repeat the layers, seasoning each time.

10. Finish with a layer of potato and celeriac.

11. Take a piece of baking paper and grease it with butter (or vegan butter) and season with salt and pepper. Place fat side down onto the layered vegetables. Push down, or use a weight, to condense the layers slightly.

12. Put in the oven (with the paper on) and bake for 1hr. The potatoes and celeriac will soften with the moisture of the leeks and onions.

13. Once soft, the temperature can be increased to crisp up the top. Alternatively, put under a hot grill for 2-3 minutes until browned slightly (it can be brushed with oil/butter too).

14. Serve with greens or as part of a roast.

This can be made without potato, just increase the celeriac. The moisture from the vegetables will steam (under the paper) and cook so don’t need any extra water. To make a bake with more ‘sauce’ pour around 150ml of stock, milk (dairy or vegan) or a mixture when baking


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