CookEat Recipe
Cheddar and Celeriac with Parsley Yogurt
Roasted potato and celeriac are topped with melted cheddar and spooned into golden baked filo cups. Parsley yogurt finishes the small portions.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the potato and celeriac, cut into 1 cm cubes and toss with 2 teaspoons olive oil and the black pepper. Roast on a lined tray for 20–25 minutes, stirring once, until tender.
Step 2
Grate the cheddar, sprinkle over the hot roots and return to the oven for 2–3 minutes to melt. Wash and finely chop the parsley and stir it into the yogurt.
Step 3
Lower the oven to 180°C. Brush thawed filo lightly with the remaining teaspoon oil, stack in three layers and cut into squares. Press into muffin wells to make shallow cups. Bake for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 4
Divide the warm roots and cheddar among the baked filo cups. Spoon the parsley yogurt over the filling and divide into six small portions. Serve immediately.
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