Recipe: Vegie stack with gruyere cheese

Ingredients

• 2 parsnips, peeled, thinly sliced lengthwise
• 500g sweet potato, peeled and thinly sliced lengthwise
• 1 fennel bulb, core removed and thinly sliced
• 300 g celeriac, peeled and thinly sliced
• 2 waxy potatoes (eg Desiree), peeled and thinly sliced
• 2 tablespoons olive oil
• 1/3 cup pine nuts
• black pepper, freshly ground
• pinch nutmeg
• 1/2 cup light milk, evaporated
• 200 ml milk
• 1/2 cup ricotta cheese
• 1/2 cup Gruyere cheese, finely grated
  

Method

1. Preheat oven to 200ºC.
2. Place a layer of parsnip in a non-stick or lightly greased large baking dish and top with a layer of each of the remaining vegetables. Finish with a layer of potato.
3. Dust each layer lightly with olive oil and sprinkle with pinenuts and pepper.
4. Combine the nutmeg, evaporated light milk, milk, and ricotta cheese and then pour the mixture over the vegetables.
5. Scatter the Gruyere cheese and any remaining pine nuts over the potato.
6. Bake for 45 minutes or until vegetables are tender and the top is golden brown.

Serves 6