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
Provided by Katy Gilhooly
Categories Side dish, Vegetable
Time 1h20m
Number Of Ingredients 7
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
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
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 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.
Nutrition Facts : Calories 203 kcal, Carbohydrate 17 g, Cholesterol 12 mg, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 974 mg, Sugar 5 g, Fat 13 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g
PARSNIP & CELERIAC BAKE
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
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
BAKED CELERIAC
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories easy, side dish
Time 2h10m
Number Of Ingredients 3
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.)
PARSNIP GRATIN
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Put 2 or 3 cups of cream in a pot and heat until it's hot.
- Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
- Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
- Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
- Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
- Let stand for a few minutes, then serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 4 grams
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