Celeriac & parsnip bake
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Celeriac & parsnip bake

By Katy Gilhooly

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

  • Prep:20 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 186
  • fat 3g
  • saturates 0g
  • carbs 24g
  • sugars 13g
  • fibre 16g
  • protein 8g
  • salt 0.6g

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

  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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