Ingredients for Potato Celeriac And Cabbage Bake
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How to Make Potato Celeriac And Cabbage Bake
- Preheat oven to 190°C (375°F).
- Place the cubed potatoes and celeriac in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
- While the potatoes and celeriac are cooking, prepare the cabbage. Steam the shredded cabbage until tender-crisp, about 5-7 minutes, or cook in a small amount of boiling salted water for the same amount of time.
- Drain the potatoes, celeriac, and cabbage thoroughly.
- Return the potatoes and celeriac to the pot (or a large oven-safe skillet).
- Add the milk and butter to the pot. Mash until smooth and creamy. Season generously with salt and pepper.
- Gently stir in the drained cabbage.
- Transfer the mixture to an oven-safe dish. If using cheese, sprinkle it evenly over the top.
- Bake for 25-30 minutes, or until golden brown and bubbling.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
40g
Carbs
9g