Name: Root VegetablenPasta Bake
Total time: 1 h
Yield: 6
Ingredients: 3 beetroot, peeled and cut into bite-sized chunks; 400g | 14 oz celeriac, peeled and cut into bite-sized chunks; 300g | 10 oz macaroni; 25g | 2 tbsp butter; 3 echalion shallots, finely diced; 25g | cup flour; 500ml | 18 fl oz milk; ½tbsp Dijon mustard; 2tbsp thyme, leaves picked; 150g | 6 oz Reblochon, cut into; 12 x 1.5cm-thick squares

VMG Recipes

Root Vegetable Pasta Bake