Creamy Celeriac and Cauliflower Bake

Name: Creamy Celeriac and Cauliflower Bake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 celeriac, peeled and cubed; 1 cauliflower, broken into florets with stem finely chopped and leaves reserved; 2 leeks, halved and finely sliced; 350 g chestnut mushrooms, sliced; 3 clove garlic, unpeeled and bashed; 1 small handful of thyme sprigs; 2 tbsp olive oil; 2 tsp maple syrup; 200 ml dry white wine; 50 g unsalted butter; 50 g plain flour; 700 ml whole milk; 100 g extra-mature cheddar, grated; 100 g sourdough breadcrumbs

This creamy vegetable bake layers caramelized celeriac, cauliflower, leeks, and mushrooms in a rich cheddar sauce with a crisp sourdough topping. It's a comforting oven-baked dish that works beautifully as a hearty vegetarian main or an elegant side.

Servings6 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

celeriac, peeled and cubed
1
cauliflower, broken into florets with stem finely chopped and leaves reserved
1
leeks, halved and finely sliced
2
chestnut mushrooms, sliced
350 g
garlic, unpeeled and bashed
3 clove
small handful of thyme sprigs
1
olive oil
2 tbsp
maple syrup
2 tsp
dry white wine
200 ml
unsalted butter
50 g
plain flour
50 g
whole milk
700 ml
extra-mature cheddar, grated
100 g
sourdough breadcrumbs
100 g

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. In a roasting tin, toss the celeriac, cauliflower florets and chopped stems, garlic cloves, maple syrup, and 1 tbsp olive oil. Season with salt and black pepper, then roast for 30-35 minutes until the vegetables are tender and deeply golden.

Remove the tin from the oven. Lift out the roasted garlic, squeeze or mash the softened cloves into a paste, and set aside. Transfer the roasted celeriac and cauliflower to a baking dish.

While the vegetables roast, heat the remaining 1 tbsp olive oil in a large frying pan over medium-low heat. Add the leeks, mushrooms, and thyme sprigs, and cook for 10-15 minutes until softened. Increase the heat slightly and cook for another 5 minutes so the mushrooms and leeks take on some color, then pour in the white wine.

Let the wine simmer until almost fully reduced. Stir in the butter, then add the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually add the milk, whisking well after each addition, until smooth. Bring to a gentle simmer and cook for 5 minutes, stirring often, until the sauce thickens.