Creamy Celeriac and White Bean Bake with Lemon Thyme Crumb

Ingredients

• •1 medium celeriac (about 600g), peeled and cubed
• •1 can (400g) white beans, drained and rinsed
• •300ml vegetable stock
• •200ml cream (or dairy-free alternative)
• •2 cloves garlic, minced
• •1 medium onion, finely chopped
• •2 tbsp olive oil
• •1 tsp fresh thyme leaves, chopped
• •1 tbsp lemon zest
• •75g breadcrumbs
• •50g grated Parmesan (or plant-based alternative)
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and lightly grease a baking dish.

2. 2

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

3. 3

   Add the cubed celeriac to the pot and stir to coat with the onion and garlic mixture. Pour in the vegetable stock, cover, and let simmer for 10-12 minutes, or until the celeriac begins to soften.

4. 4

   Stir in the white beans and cream, and season with salt and pepper to taste. Let the mixture cook for another 5 minutes, then transfer everything to the prepared baking dish.

5. 5

   In a small bowl, combine the breadcrumbs, grated Parmesan, chopped thyme, lemon zest, and the remaining 1 tablespoon of olive oil. Mix well to ensure the crumbs are evenly coated.

6. 6

   Sprinkle the breadcrumb mixture evenly over the celeriac and white bean mixture in the baking dish.

7. 7

   Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy. Allow to cool slightly before serving.

8. 8

   Serve warm as a main dish with a side salad or as a hearty side dish alongside your favorite protein.