Serves: 6
Prep & Cooking: 60-70 mins
Ingredients:
- 1kg squash
- 100g celeriac or celery
- 100g kohlrabi or swede
- 1 large onion (or shallots)
- 100g pak choi or spinach
From the cupboard and the fridge:
- cooking oil
- 100g flour of your choice
- 50g cheese
- 400g fresh milk
- 1-2 eggs
- cumin
- paprika
- dried garlic
- soy sauce
Method:
- Cut the squash into cubes (no need to peel). Place into a tin and season with paprika, cumin, dry garlic and soy sauce. Drizzle with olive oil and mix well. Add ½ a cup of water and bake for 15-20 mins (until the liquid disappears).
- Grate the celeriac and kohlrabi. Fry with chopped onion and chopped pak choi. Mix with baked squash.
- In a suitable bowl, mix eggs, milk, flour and cheese. Place the veg into a roaster (tin or ceramic) and pour the milky mixture over the veg.
- Bake for about 40 mins at 180°C.
Recipe and image by Pavlina.