Name: Celeriac and Squashn‘lasagne’
Cook time: 2 h
Yield: 6
Ingredients: 25g butter, plus extra to grease; 500g leeks, trimmed and sliced; 2 garlic cloves, finely sliced; 350g celeriac, peeled and finely sliced; 100g balsamic onions, sliced, we used Cooks & Co; 350g butternut squash, peeled and finely sliced; 75g Stilton; 30g blanched hazelnuts, roughly chopped; FOR THE BECHAMEL; 50g butter; 50g plain flour; 600ml whole milk; 1tbsp finely chopped fresh rosemary; Pinch of nutmeg; 75g Stilton

VMG Recipes

Celeriac and Squash ‘lasagne’