Homestyle Layered Celeriac | Creamy Autumn Vegetable Bake

Thoroughly peel the potatoes and the celeriac. Slice the potatoes and celeriac into uniform rounds or slices, about half a centimeter thick.

Bring lightly salted water to a boil in a large pot, then add the celeriac slices and the potatoes. Parboil them for about 8–10 minutes until slightly tender, but not falling apart. Drain and let them steam off slightly.

Meanwhile, finely chop the onion and crush the garlic. Heat 20 ml of sunflower oil in a skillet and sauté the onion until translucent, adding the crushed garlic and 3 g of sweet paprika at the end.