- 75g unsalted butter
- 2 medium celeriac, peeled
- 2 medium swedes, peeled
- 2 medium potatoes, peeled
- 2 white onions, peeled
- 6 cloves garlic, peeled
- ½ bunch thyme, chopped
- 100g finely grated parmesan cheese
- salt flakes and freshly-milled black pepper
- 1L vegetable stock
1 Preheat oven to 180°C. Brush the inside of a 35cm x 20cm roasting pan with half the butter. Finely slice the celeriac, swedes, potatoes, onions and garlic with a sharp knife or mandoline, then combine in a large bowl with the thyme, parmesan and remaining butter. Season with salt and pepper, then mix well.
2 Arrange the vegetable mixture in the roasting pan, then pour the stock over. Bake for 45 minutes, until the liquid has all been absorbed. Stand for 20 minutes before serving.