| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Greek |
Frances, Bissell’s, Kitchen |
8 |
servings |
INGREDIENTS
| 455 |
g |
Celeriac |
| 455 |
g |
Onions |
| 455 |
g |
Potatoes |
| 455 |
g |
Leeks |
| 230 |
g |
Fennel or celery |
| 230 |
g |
Parsnips or Jerusalem artichokes |
| 570 |
ml |
Vegetable stock |
| 1 |
|
Bay leaf |
| 2 |
|
Cloves |
|
|
Blade of mace or piece of nutmeg |
| 1 |
|
430 millilit Greek yoghurt |
| 1 |
ts |
Cornflour |
| 1 |
ts |
Water |
| 110 |
g |
Cheese; grated |
| 60 |
g |
Ground hazelnuts |
| 50 |
g |
Mixed nuts; chopped |
| 60 |
g |
Fresh bread crumbs or oatmeal |
INSTRUCTIONS
Peel and slice all the vegetables, the tougher ones about the thickness of
a £1 coin, the leeks and artichokes somewhat thicker.
Bring the stock and the spices to the boil and in it cook the vegetables
for 8-10 minutes, adding boiling water if necessary.
Meanwhile, stabilise the yoghurt by mixing the cornflour and water,
stirring it into the yoghurt, bringing to the boil and simmering for 5-8
minutes. Remove from the heat.
Transfer the vegetables to a lightly oiled or buttered baking dish and
reduce the stock to about 140ml, removing the spices and bay leaf first.
Stir in the yoghurt and cook for 2-3 minutes before pouring it over the
vegetables. Mix the dry ingredients and scatter over the top. Bake in a
preheated oven at 180C/350F/gas 4 for about an hour.
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