Celeriac & parsnip bake

Celeriac & parsnip bake

  • Rating: 5 out of 5.2 ratings
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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.

Goes well with

Recipe from Good Food magazine, November 2014

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    Overall rating

    Rating: 5 out of 5.2 ratings

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