Ingredients:2 tbsp Donegal Rapeseed Oil
3 onions, thinly sliced
3 garlic cloves, thinly sliced
2 tbsp roughly chopped fresh flatleaf parsely
1 tbsp fresh mixed herbs (use a mixture of sage, rosemary and thyme)
1kg of sweet potatoes, peeled and thinly sliced
1 large celeriac, peeled and thinly sliced
900ml chicken or vegetable stock
50g butter, diced
25g stale white breadcrumbs (sourdough is best)
Sea salt and freshly ground black pepper
Preheat the oven to 200 degrees celsius.
Heat the oil in a frying pan set over a medium heat, then saute the onions, garlic and herbs for 10 minutes, until soft and lightly golden. Season to taste.
Layer the sweet 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 sweet potatoes. Pour over the stock and top with knobs of butter.
Rub some foil with oil and place it over the dish, oil side down, and seal tightly. Bake in the oven for 45 minutes, then remove the foil and press the potatoes down with a fish slice. Scatter over the breadcrumbs and bake for another 15-20 minutes, until golden.
To Serve: Serve at once or leave to cool completely before covering and storing in the fridge until needed.