Winter Tray Bake with Lentils, Celeriac and Egg Custard

A warming tray bake of potatoes, celeriac and carrots with red lentils, topped with a savoury egg custard and Gouda. Cheap, filling and perfect for cold winter days.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Waxy potatoes
• 400 g Celeriac
• 300 g Carrots
• 2 pc Onions
• 2 pc Garlic cloves
• 150 g Red lentils
• 500 ml Water
• 3 pc Eggs
• 100 ml Milk
• 100 g Gouda, grated
• 2 tbsp Medium-hot mustard
• 3 tbsp Cooking oil
• 1 tsp Thyme, dried
• 1 tsp Sweet paprika powder
• Salt
• Black pepper, freshly ground

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Bring the red lentils to a boil in a pot with 500 ml water and a pinch of salt, then simmer over medium heat for about 12 minutes, until soft but not falling apart. Then drain.
3. Peel the potatoes, celeriac and carrots and cut into cubes of about 1.5 cm. Finely dice the onions and garlic.
4. Toss the vegetables with the onions, garlic, 2 tbsp oil, thyme, paprika powder, 1 tsp salt and some pepper in a large baking dish and spread them out in a single layer.
5. Bake the tray in the oven for 25 minutes, until the potatoes are almost tender. Turn once in between.
6. Mix the lentils into the vegetables and bake for another 10 minutes.
7. Whisk the eggs, milk, mustard and half of the Gouda together in a bowl and season with salt and pepper.
8. Pour the egg mixture evenly over the vegetables, sprinkle the remaining Gouda on top and bake the tray for another 15 to 20 minutes, until the egg has set and the surface is golden brown.
9. Let rest briefly and serve warm.