Celeriac & parsnip bake

Celeriac & parsnip bake

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(1 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4
This vegetable side dish is full of flavour with thyme, mustard seeds, red wine vinegar and chicken stock - perfect with a Sunday roast

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal186
  • fat3g
  • saturates0g
  • carbs24g
  • sugars13g
  • fibre16g
  • protein8g
  • salt0.6g
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Ingredients

  • 2 onions, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small bunch thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ¼ tsp mustard seeds, crushed
  • 2 tbsp red wine vinegar
  • 400ml chicken stock
  • 1 celeriac, peeled and thinly sliced
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 500g parsnips, peeled and cut into thin rounds
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat a non-stick frying pan over a medium-high heat, add the onions, thyme leaves, mustard seeds and 1 tbsp water, and cook for 10-15 mins. If the onions start to catch, add a splash more water. Once the onions are soft, add the vinegar and bubble for 1 min.

  2. Meanwhile, bring the stock to the boil in a medium pan. Add the celeriac and parsnips, and simmer for 6 mins, stirring occasionally. Layer the vegetables with the onions in a large ovenproof dish. Pour over enough stock to come halfway up the vegetables, then bake for 30 mins until golden and cooked through.

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Comments, questions and tips

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pidge35
22nd Jan, 2016
3.8
I was expecting this dish to be a little bland, but it was yummy! Will be making this a regular side dish.
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