Celeriac Parsnip Bake Recipes
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 & 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
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