Celeriac, potato and tempeh gratin

Ingredients

For 1 serving

• Celeriac200 g
• Potatoes150 g
• Tempeh100 g
• Soy milk150 ml
• Cornstarch8 g
• Nutritional yeast6 g
• Extra virgin olive oil1 tablespoon
• Thyme2 g
• Nutmegto taste
• Saltto taste

Contains: soy, celery,

In season: October – March

Method

1. Preheat the oven to 190 °C (conventional). Peel the celeriac with a knife, removing all the skin, peel the potatoes and slice both very thinly, about 2 mm.
2. In a small pan whisk the cornflour into the cold soya drink, add nutmeg, the nutritional yeast flakes and salt and heat over medium heat, stirring, for 3–4 minutes, until the sauce thickens.
3. In a baking dish layer celeriac and potatoes with the sauce and thyme leaves, finishing with sauce.
4. Cover with foil and bake at 190 °C for 30 minutes, until the vegetables are tender when pierced with a skewer.
5. Meanwhile cut the tempeh into roughly 1 cm cubes.
6. Uncover, scatter the tempeh over the top, drizzle with the oil and bake for another 12 minutes, until the tempeh is golden and crisp.