Neven’s Celeriac and Sweet Potato Boulangere

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  Neven’s Celeriac and Sweet Potato Boulangere

 This dish is hassle-free, perfect for the Christmas table. The layered celeriac, sweet potatoes and onions absorb all the stock. It can be made in advance, left to cool completely before covering with clingfilm and storing in the fridge for up to 3 days. 

Neven’s Celeriac and Sweet Potato Boulangere

Serves 6-12 

Ingredients

  • 2 tbsp olive oil, extra for greasing
  • 3 onions, thinly sliced (on a mandolin is best)
  • 3 garlic cloves, thinly sliced
  • 1 tbsp chopped fresh mixed herbs (use a mixture of thyme, rosemary and sage)
  • 2 tbsp roughly chopped fresh parsley
  • 1kg (2 ¼lb) sweet potatoes, peeled and thinly sliced (on a mandolin is best)
  • 1 large celeriac, peeled and thinly sliced (on a mandolin is best)
  • 900ml (1 ½ pints) chicken or vegetable stock
  • 50g (2oz) butter, diced
  • 25g (1oz) stale white breadcrumbs (sourdough is best)
  • sea salt and freshly ground black pepper

To Cook

Preheat the oven to 200C (400F), Gas mark 6. Heat the oil in a frying pan and sauté the onions, garlic and herbs for 10 minutes until soft and lightly golden. Season to taste. Layer the potatoes in a large baking dish with the onions and celeriac. Season each layer as you go and finish with an attractive overlapping layer of the potatoes. Pour over the stock and top with knobs of butter.

Rub some foil with olive oil and place it, oil side down over the dish and seal tight. Bake for 45 minutes, then remove the foil, press the potatoes down with a fish slice. Scatter over the breadcrumbs and bake for another 15-20 minutes until golden.