Celeriac & parsnip bake
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
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.
