marco pierre white's vegetable lasagne
Ingredients
- 2 celeriac
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1 celery
- 1 head cauliflower
- Bay leaf
- Thyme sprig
- 500 ml passata
- 75 g butter
- 50 g flour
- 500 ml milk
- Hard cheese such as pecorino or parmesan
Instructions
- Peel 1 of the celeriac and rub all over with a lemon juice. Add to a vacuum seal bag with a pinch of salt and vac up. Simmer in water for 75 minutes.
- Meanwhile, add a splash of oil to a large casserole pan. As you prep the veg, try and dice everything to the same size.
- Peel and dice the onion, celeriac and carrot. Slice the garlic. Dice the celery and cauliflower.
- Add the onion to the pan. Stir fry gently for a couple of minutes, then add the celery, carrot, garlic and celeriac. Stir fry for another couple of minutes and then add the cauliflower. Once everything is softened, add the passata and stir well. Season to taste and remove from the heat.
- When the celeriac is done (it should be slightly soft to press) slice thinly.
- Make a white sauce by melting butter, adding flour and whisking in 500ml milk. Season with salt, white pepper and nutmeg to taste.
- Layer up your 'lasagne' in a baking dish with ragu, then celeriac sheets, then white sauce topped with some grated cheese. Repeat as necessary until your dish is full.
- Bake in a 150C oven for 30 minutes. Allow to cool for 5 minutes before serving.
Video
Notes
The veg used is not important. Use up what you have left over or what you're in the mood for.