Creamy Mushroom and Root Vegetable Bake with Mashed Potatoes
recipe

Description: A deliciously creamy bake featuring sautéed mushrooms and root vegetables, topped with fluffy mashed potatoes and melted cheese.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 300 g carrots
- 1 onion
- 200 g celery root
- 2 garlic cloves
- 3 tbsp chopped chives
- 250 g sour cream (15-18% fat)
- 6 dl prepared mashed potatoes (made from instant potato flakes)
- 200 g grated cheese
- 300 g pre-treated chanterelles
- 3 tbsp canola oil
- 0.25 tsp black pepper
- 0.25 tsp salt
- Sesame seeds (for garnish)
Instructions:
1. Prepare the mashed potatoes according to the package instructions and set aside.
2. Peel and chop the carrots, onion, and celery root.
3. Heat the canola oil in a large skillet and add the onion. Sauté the onion for a few minutes until translucent.
4. Add the carrots, celery root, and crushed garlic, cooking until the vegetables are tender.
5. Stir in the pre-treated chanterelles, salt, and black pepper. Cook for an additional moment.
6. Mix in the chopped chives and sour cream, heating gently until warmed through.
7. Pour the mushroom and vegetable mixture into a baking dish and spread the mashed potatoes on top.
8. Sprinkle the grated cheese over the mashed potatoes.
9. Bake in a preheated oven at 200°C (392°F) for about 20-30 minutes, until the cheese is melted and golden brown.
10. Garnish with sesame seeds before serving.
Nutritional Information (per serving):
Calories: 450
Protein: 12g
Fat: 25g
Carbohydrates: 45g
Fiber: 4g
Sodium: 300mg
Enjoy your creamy mushroom and root vegetable bake!

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