This vegetable and cranberry bake loves to show off its root vegetables with a cheesy addition of goat's cheese and some fruity cranberries. A great vegetable side dish.
4 people made this
4 tablespoons butter
2 large onions, chopped
2 cloves garlic, minced
6 potatoes, peeled and thinly sliced
4 sweet potatoes, peeled and thinly sliced
1 large celeriac, peeled and thinly sliced
4 parsnips, peeled and thinly sliced
225g goat's cheese
110g dried cranberries, chopped
300ml vegetable stock
200ml double cream
salt and pepper, to taste
225g grated Cheddar cheese
2 to 4 tablespoons chopped fresh parsley
Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat the oven to 180 C / Gas 4. Grease a large ovenproof casserole dish.
In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir until soft. In the prepared casserole dish, layer the vegetables sprinkling the butter onions, goat's cheese and cranberries throughout. Pour in the vegetable stock, cream, season well then sprinkle the Cheddar cheese on top together with the parsley.
Bake in the preheated oven for 45 to 50 minutes until the vegetables are tender and the cheese is melted and golden brown. Remove from the oven and serve.