Sweet potato & celeriac bake
Calorie controlled cooking spray
400 g, thinly sliced
2 medium, thinly sliced
Sweet potato(es), raw
700 g, thinly sliced
Half Fat Crème Frâiche
Chicken stock cube(s)
1 cube(s), make up to 600ml with water, ensure gluten free
Bacon medallions, raw
4 rasher(s), snipped into pieces
4 sprig(s), thyme sprigs (optional)
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spray a large baking dish or roasting tin with cooking spray.
- Arrange a thin layer of celeriac, onions and sweet potatoes in the prepared dish or tin, then repeat twice more, finishing with a layer of sweet potatoes.
- Mix together the crème fraiche and stock. Season with black pepper, then pour into the dish. Transfer to the oven and bake for 1 hour 10 minutes, or until the vegetables are tender.
- Just before the vegetables are ready, spray a non-stick frying pan with calorie-controlled cooking spray and cook the bacon pieces until crisp. Serve the vegetables sprinkled with the bacon and rosemary or thyme sprigs, if using.