We're counting down the 12 days to Christmas and Neven is serving up this hassle-free dish which is perfect for the Christmas table.The layered up celeriac, sweet potatoes and onions absorb all stock.
Ingredients
We're counting down the 12 days to Christmas and Neven is serving up this hassle-free dish which is perfect for the Christmas table.
The layered up celeriac, sweet potatoes and onions absorb all stock. It can be made advance and left to cool completely before covering with clingfilm and storing in the fridge for up to 3 days before you want to use it.
- 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 1/4lb) 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
Method
- 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.
Watch Neven's Christmas Special on the RTÉ Player. Neven Maguire's Pomegranate Salad here!
