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Creamy carrot and celeriac gratin
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400g pack essential Waitrose Carrot Batons
350g Waitrose Celeriac, peeled and coarsely grated
200g pack essential Waitrose Reduced Fat Soft Cheese with Garlic & Herbs
50ml essential Waitrose Semi Skimmed Milk
50g fresh breadcrumbs
25g cashews, chopped
½ tsp fennel seeds, lightly crushed
2 tbsp chopped parsley
1. Cook the carrot batons in boiling water for 4 minutes. Add the celeriac and cook for a further 1-2 minutes then drain.
2. Heat the soft cheese and milk in the saucepan and stir in the carrots and celeriac, season and transfer to a heatproof serving dish.
3. Mix together the breadcrumbs, cashews, fennel seeds and parsley, then sprinkle over the carrot mixture. Place under a preheated grill for 1-2 minutes until golden.
Typical values per serving:
12.5g fibre 19.4g protein
This recipe was first published in March 2014.