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Celeriac & parsnip bake

Celeriac & parsnip bake

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal186
low infat3g
saturates0g
carbs24g
sugars13g
fibre16g
protein8g
salt0.6g
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Ingredients

  • 2 onions , thinly sliced
  • small bunch thyme , leaves picked
  • ¼ tsp mustard seeds , crushed
  • 2 tbsp red wine vinegar
  • 400ml chicken stock
  • 1 celeriac , peeled and thinly sliced
  • 500g parsnips , peeled and cut into thin rounds

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2014

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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