Root Veg and Herb Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps dairy-free margarine
- 3 ½ Tbsps all-purpose flour
- 1 ⅔ cups Coconut milk
- 1 cup Almond milk
- 1 tsp salt
- 3 medium potatoes (thinly sliced)
- 1 large onion (thinly sliced)
- 1 Celeriac (thinly sliced)
- thyme
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
2.
Melt the margarine in a pan and gradually whisk in the flour. Cook for 1 minute, whisking constantly.
3.
Gradually whisk in the coconut and almond milks until smooth, then whisk in the salt. Reduce the heat to very low and cover the pan.
4.
Layer the potatoes, onin and celeriac in the baking dish and then ladle some of the sauce over. Repeat the process, ending with sauce. Place the thyme sprigs on top.
5.
Cover and bake for about 1 hour, until the vegetables are tender. Uncover the dish for the last 10-15 minutes to brown the top.
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