The celeriac is cooked in one tray with mushrooms, green beans and onions. The sauce is made from cottage cheese, egg and milk.
Recipe (low salt, oil free):
Onion thinly sliced – 1
Celeriac cut into thick matchsticks – 1/4
Mushrooms cut into quarters – 150g
Garlic clove crushed – 1
Garlic clove sliced – 1
Green beans chopped – 100g
Fat free cottage cheese – 1tbsp and 1/2tbsp
Egg whisked – 1
Almond milk – 120ml
Mustard powder – 1tsp
Dried sage – 1tsp
Cracked black pepper – 1/8tsp
Fresh thyme leaves – 1tbsp
Fresh parsley chopped – 2tbsp
Oven temperature 180°C
Air fryer temperature 180°C
Put the celeriac, onions, garlic, green beans, mushrooms, mustard powder, black pepper, sage, parsley and thyme leaves into a tray. Mix everything together.
For the oven, roast for 15 minutes.
For the air fryer, roast for 10 minutes.
Mix the cottage cheese with the egg and milk. Add the mushrooms to the cooked vegetables. Mix in the cottage cheese mixture.
For the oven, roast for a further 8 minutes.
For the air fryer, roast for a further 5 minutes
Chicken Tartiflette by Mary Berry