CRISPY VEGETABLE BAKE

Preparation Method :

• Preheat the oven. Grease a 20-cm/8-inch round baking dish with butter.
• Bring a large saucepan of lightly salted water to the boil, add the potatoes and cook for 5 minutes.
• Drain and cover with a clean tea towel to absorb the steam.
• Melt half the butter with oil in a large frying pan and cook the garlic, oregano and leek for 3-4 minutes.
• Remove with a slotted spoon and transfer to a plate.
• Add the remaining oil to the frying pan and cook the parsnips, carrots and celeriac for 10 minutes until soft and cooked through.
• Season to taste with salt and pepper and cook for a further minutes. Stir in the leek mixture.
• Arrange half the potato slices in the bottom of the prepared dish, top with half the vegetable mixture and then sprinkle over half the cheese.
• Cover with the remaining vegetable mixture and cheese and top with the remaining potato slices.
• Dot with the remaining butter and bake in the preheated oven for 40 minutes until golden and crisp.
• Five minutes before serving, poach the eggs.