Celeriac and Sweet Potato Boulangere
Recipe by Chef Neven Maguire.
  • Difficulty: Easy
  • Category:
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 2 tbsp Donegal Rapeseed Oil
  • 3 onions (thinly sliced)
  • 3 garlic cloves (thinly sliced)
  • 2 tbsp fresh flat leaved parsley (roughly chopped)
  • 1 tbsp fresh mixed herbs ((use a mixture of sage, rosemary and thyme))
  • 1 kg sweet potatoes (peeled and thinly sliced)
  • 1 large celeriac (peeled and thinly sliced)
  • 900 ml chicken or vegetable stock
  • 50 g butter (diced)
  • 25 g stale white breadcrumbs ((sourdough is best))
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 200 degrees celsius.
  2. 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.
  3. 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.
  4. 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.
  5. To Serve: Serve at once or leave to cool completely before covering and storing in the fridge until needed.