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

Time 1h20m

Number Of Ingredients 7

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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

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