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Cheesy celeriac bake recipe

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A fan of classic cauliflower cheese? Try this cheesy celeriac bake recipe for a twist on this winter comfort food. Wedges of roasted celeriac are coated in a rich, melting Cheddar sauce and scattered with crispy onions for some extra crunch. See method

Serves 4
20 mins to prepare and 50 mins to cook
436 calories / serving
Vegetarian

Ingredients

1 celeriac (about 700g), peeled and cut into 12-14 thin wedges
1 tbsp olive oil
50g plain flour
500ml milk
5g fresh thyme, leaves picked
1 tsp Dijon mustard
200g mature Cheddar, finely grated
2 tbsp crispy onions
450g frozen green beans

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1815kj
436kcal 22%
Fat
27g 39%
Saturates
14g 71%
Sugars
12g 14%
Salt
2.1g 35%

of the reference intake
Carbohydrate 26.1g Protein 23g Fibre 4.4g

Method

Heat the oven to gas 6, 200°C, fan 180°C. Toss the celeriac with the oil and some seasoning in a baking dish (about 20 x 15cm and 6cm deep), then arrange the wedges snugly in a single layer. Roast for 30-35 mins until tender when pierced with the tip of a knife, turning halfway through cooking.
Meanwhile, put the flour in a small bowl and mix in a splash of the milk until smooth and lump-free. Tip into a saucepan with the remaining milk and most of the thyme leaves. Bring to a gentle simmer over a medium-low heat, stirring constantly, for 8-10 mins until the sauce thickens enough to coat the back of a spoon. Add the mustard and cheese and stir for another 1-2 mins until the cheese is melted. Season well and remove from the heat.
When the celeriac is tender, pour the cheese sauce over it and mix to combine. Turn the oven up to gas 7, 220°C, fan 200°C and bake for 10-15 mins until golden and bubbling. Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well.
Scatter the celeriac bake with the crispy onions and remaining thyme leaves. Serve with the green beans.

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