Best Celeriac Parsnip Bake Recipes

PARSNIP & CELERIAC BAKE

Parsnip & celeriac bake image

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Provided by Cathryn Evans

Categories Buffet, Dinner, Lunch, Side dish, Vegetable

Time 1h

Number Of Ingredients 10

Ingredients

600g parsnip , peeled and cubed
1kg celeriac , peeled and cubed
25g butter
4 tbsp double cream
freshly grated nutmeg
1 tbsp chopped sage leaves
50g fresh coarse breadcrumb
5 tbsp parmesan (or vegetarian alternative), coarsely grated
handful of flaked almonds
1 tbsp olive oil

Steps:

Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Nutrition Facts : Calories 206 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

CELERIAC & PARSNIP BAKE

Celeriac & parsnip bake image

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

Provided by Katy Gilhooly

Categories Side dish, Vegetable

Time 1h20m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 186 calories, Fat 3 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 16 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

PARSNIP & CELERIAC BAKE

Parsnip & Celeriac Bake image

Make and share this Parsnip & Celeriac Bake recipe from Food.com.

Provided by PinkCherryBlossom

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

600 g parsnips, peeled and cubed
1 kg celeriac, peeled and cubed
25 g butter
4 tablespoons double cream
freshly grated nutmeg, to taste
1 tablespoon chopped sage leaf
50 g fresh coarse breadcrumbs
5 tablespoons parmesan cheese, coarsely grated
3 tablespoons sliced almonds
1 tablespoon olive oil

Steps:

Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
Mash with butter and cream; season.
Add a grating of nutmeg.
Stir in the sage and spoon into a buttered oven proof dish.
Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
Heat oven to 190C/fan 170C/gas 5.
Mix breadcrumbs, Parmesan, almonds and oil together.
Season, scatter over the mash.
Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Nutrition Facts : Calories 444.7, Fat 19.8, SaturatedFat 8.8, Cholesterol 39.4, Sodium 502.2, Carbohydrate 60.6, Fiber 12.9, Sugar 12.2, Protein 10.9