- 2 onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- small bunch thyme, leaves picked
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
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 500g parsnips, peeled and cut into thin rounds
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
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.
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.