Roasted Root Vegetables with Four Danish Cheeses

Name: Roasted Root Vegetables with Four Danish Cheeses (Bagte Rodfrugter)
Yield: Serves 6–8
Cuisine: British
Ingredients: 4 tbsp olive oil; 2 red onions, thinly sliced; 2 tbsp plain (all-purpose) flour; 500 ml (18 fl oz/2 cups) single (light) cream; 40 g (1½ oz/3 tbsp) butter; 10 Jerusalem artichokes, skin scraped, thinly sliced; 1 celeriac (celery root), peeled and thinly sliced; 1 large butternut squash, skin and pips removed, flesh thinly sliced; 2 large sweet potatoes, peeled and thinly sliced; 2 leeks, thinly sliced; 300 g (10½ oz/2⅔ cups) grated Danbo cheese; 300 g (10½ oz/2⅔ cups) grated Havarti cheese

Bagte Rodfrugter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

There is a really funny story about my beloved late mother Margaretha, who ordered some cheese before our big move to the UK in 1982. As far as she was concerned, she had ordered 12 small pieces of ordinary breakfast cheese, Danbo, and 12 small pieces of old cheese, Gammel Ole. A huge delivery lorry drove through the gates to our house, and the men on board unloaded 12 pieces of 40 × 40cm (16 × 16 inch) Danbo and 12 similar pieces of Gammel Ole. To put this into perspective, each piece of c