Carrot and broccoli with celeriac rosti topping

  • Vegetarian


2 large carrots, sliced
1 head broccoli, cut into florets
1 small celeriac, coarsely grated
200g essential Waitrose Lighter Soft Cheese
50ml semi-skimmed milk
2 tbsp creamed horseradish sauce
25g pack fresh flat-leaf parsley, chopped


1. Preheat the oven to 220°C, gas mark 7. Cook the carrots and broccoli in a large pan of boiling water for 5 minutes. Remove with a slotted spoon. Add the celeriac to the same water and cook for 3 minutes then drain.

2. Heat the soft cheese and milk in the pan then stir in the carrots and broccoli. Transfer to an ovenproof dish.

3. Mix the celeriac with the horseradish and parsley and spoon over the carrot mixture. Bake for 30 minutes until golden.

Carrot and broccoli with celeriac rosti topping
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 668kj/159kcals
Fat 6.3g
Saturated Fat 2.1g
Carbohydrate 12.9g
Sugars 11.7g
Salt 0.7g

7.4g fibre 12.7g protein

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Thu Mar 13 14:00:00 GMT 2014.