Ingredients
Step 1
Preheat the oven to 200ºC/gas 6.
Step 2
Pick and finely chop the herbs, then peel and thinly slice the onions, potatoes and celeriac.
Step 3
Heat the oil in a frying pan and sauté the onions with most of the herbs until soft.
Step 4
Cut the garlic in half and rub over a baking dish, then layer the potatoes in a dish with the onions and celeriac and season well.
Step 5
Pour over the vegetable stock and top with knobs of butter, then cover with tin foil and bake for 45 minutes.
Step 6
Mix the breadcrumbs with the rest of the herbs and a drizzle of oil.
Step 7
After 45 minutes, remove the foil, sprinkle over the breadcrumbs and bake for a further 15 to 20 minutes, or until golden.
Step 1
Remove the foil from the baking dish, sprinkle the prepared breadcrumbs, and bake for a further 15-20 minutes or until golden.
Step 2
Mix breadcrumbs in a small bowl with a drizzle of oil.
Step 3
Cover the baking dish with tin foil and bake for 45 minutes.
Step 4
Pour vegetable stock onto the baking dish, and top with knobs of butter.
Step 5
Layer the potatoes, onions and celeriac in the baking dish, and season well.
Step 6
Cut the garlic in half and rub over a baking dish.
Step 7
Add herbs and onions to the frying pan and sauté until soft.
Step 8
Heat oil in a frying pan until hot.
Step 9
Preheat an oven to 200 C.
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