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Potato, Celeriac and Cabbage Bake

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“Good with chops, meatloaf or sausages”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the potatoes and celeriac into even sized pieces and cook in boiling water until tender. Use a pan that you can also use in the oven. Drain the vegetables and return to the pan.
  2. Meanwhile cook the shredded cabbage. Either by steaming it over the potatoes and celeriac or by cooking in a small amount of boiling water. Drain the cabbage.Keep hot.
  3. Mash the celeriac and potatoes with the milk, butter, salt and pepper.
  4. Add the drained cabbage to the mashed vegetables and mix well together.
  5. Smooth the top and sprinkle with the cheese if using.
  6. Bake in a medium hot oven until golden and bubbling.

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