Celeriac Swede and Sprout Hash
Celeriac, Swede and Sprout hash is a mix of these complementary vegetables along with some finely diced leeks, roasted in the oven and ideal to go with a Christmas turkey. The recipe is easily made a day or two before and stored in the fridge until ready to cook.
Serves 8
Per serving 50 cals, 0.6% fat
Prep time 5 mins
Cook time 30 mins
Ingredients
500g peeled and diced celeriac
500g peeled and diced swede
300g prepared Brussels sprouts
3 leeks, sliced
Method
- Place the celeriac and swede in a pan of boiling water with a vegetable stock cube. Cook for 15 minutes until soft, meanwhile place the sprouts in a food processor and blend until roughly chopped. When the roots are cooked, add the chopped leeks and sprouts and cook for 2 more minutes before straining through a colander. Pile into a shallow ovenproof serving dish and spray lightly with oil spray. Allow to cool then cover and refrigerate until ready to use.
- Remove from the fridge to allow the dish to come up to room temperature. Reheat in a preheated moderate oven for 20 minutes.