Cider-Braised Celeriac and Apple Hotpot

Ingredients

• celeriac, peeled and sliced thin700 g
• starchy potatoes, sliced thin400 g
• apple, peeled and sliced2
• onion, thinly sliced1 large
• dry cider300 ml
• vegetable stock250 ml
• thyme leaves2 tsp
• bay leaf1
• butter30 g
• cheddar, grated80 g
• wholegrain mustard1 tbsp
• salt and black pepperto taste

Method

1. 1Heat the oven to 180°C and butter a deep baking dish.
2. 2Layer half the onion, celeriac, potato, and apple in the dish, seasoning each layer lightly with salt, pepper, and thyme.
3. 3Dot with a little butter, spread over the mustard, then add the remaining layers and tuck in the bay leaf.
4. 4Mix the cider and stock, then pour around the edges so it comes partway up the vegetables.
5. 5Cover tightly with foil and bake for 45 minutes. Remove the foil, scatter over the cheddar, and bake 15-20 minutes more until tender and bronzed.
6. 6Rest for 10 minutes before serving so the juices settle and the layers hold together.

Tips

• Slice the vegetables very evenly so everything softens at the same pace.
• Choose a tart apple for a sharper, more comforting contrast to the sweet celeriac.
• This is excellent with a crisp salad or buttered greens on the side.

Nutrition