Alex Luck//Hearst Owned

Creamy Sweet Potato and Celeriac Bake

Earthy root veg in a herby cream makes a deliciously comforting accompaniment to just about any roast.

Get your festive veggies in the form of a creamy bake this Christmas Day!

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

332

Ingredients

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Put sweet potatoes and celeriac in a large pan and cover with cold water and a lid. Bring to the boil over high heat then simmer, uncovered, for 4-5min, until just tender. Add onion, cook 1min more, then drain thoroughly.
2. Step 2Grease a 3 litre ovenproof serving dish or roasting tin. In a jug whisk the milk, cream, mustard, 1tbsp thyme and plenty of seasoning. Tip the drained vegetables into the dish then pour over the cream mixture and mix gently.
3. Step 3Mix breadcrumbs with the melted butter and remaining thyme; season. Sprinkle crumb mixture over the vegetables and cook in oven for 35-40min, until golden and bubbling. Serve.

Get ahead:

Prepare to end of step 2 a day ahead; cool, cover and chill. To serve, complete recipe, allowing an extra 5-10min cooking time.