Creamy pumpkin and celeriac bake

Creamy pumpkin and celeriac bake


We think wonderful meals shouldnt end with the weekend. Perfect for rounding out your mains, this savvy side dish can be prepped a little in advance to make life easier on busy weeknights when youre short on time and ideas. (See notes for more)

The ingredient of Creamy pumpkin and celeriac bake

  1. 1 (900g) butternut pumpkin, halved lengthways, peeled, cut into 5mm slices
  2. 300g celeriac, peeled, halved, cut into 3mm slices
  3. 2 cups light thickened cooking cream
  4. 100g reduced-fat fetta, crumbled
  5. 1/4 cup fresh chives, chopped
  6. 3 thick slices sourdough bread, cut into 1cm pieces
  7. Olive oil cooking spray

The instruction how to make Creamy pumpkin and celeriac bake

  1. Preheat oven to 180C/160C fan-forced.
  2. Layer pumpkin and celeriac in a 5cm-deep, 21cm (base), 25cm (top) round baking dish. Whisk cream, fetta and chives together in a jug. Pour mixture over vegetables in dish.
  3. Arrange bread over top of vegetables. Cover with foil.
  4. Bake for 1 hour or until vegetables are tender. Remove and discard foil. Spray with oil. Bake for a further 15 minutes or until top is golden. Stand for 5 minutes. Serve.

Nutritions of Creamy pumpkin and celeriac bake

calories: 393.872 calories
calories: 18.7 grams fat
calories: 11.5 grams saturated fat
calories: 43.1 grams carbohydrates
calories: 12.4 grams protein
calories: 48 milligrams cholesterol
calories: 543 milligrams sodium
calories: NutritionInformation

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