Celeriac Parsnip Bake Recipes

PARSNIP & CELERIAC BAKE

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.

BAKED CELERIAC

Steps:

• Heat oven to 350.
• Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
• Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)

CELERIAC & PARSNIP BAKE

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.

CELERIAC PARSNIP SOUP

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot .
• Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.
• Reduce the heat, and simmer the soup for 15 minutes.
• Discard the bay leaf and process the soup in a blender or food processor until it is smooth.
• Serve the soup hot, drizzled with pistou as a garnish.

PARSNIP & CELERIAC BAKE

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.