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
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
CELERY ROOT AND PARSNIP PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.
CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BAKED PARSNIPS
We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.
Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.
SWEDE & PARSNIP BAKE
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead
Provided by Good Food team
Categories Dinner, Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month - defrost completely before baking.
- To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.
Nutrition Facts : Calories 227 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
More about "parsnip celeriac bake recipes"
ROASTED CELERIAC PARSNIP SOUP RECIPE
From thespruceeats.com
STUFFED CELERIAC WITH PARSNIP CREAM | TESCO REAL FOOD
From realfood.tesco.com
CELERIAC & PARSNIP MASH RECIPE | EATINGWELL
From eatingwell.com
CREAMY CELERIAC & PARSNIP BAKE RECIPE - RECIPEYUM
From recipeyum.com.au
CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
21 CELERIAC RECIPES | OLIVEMAGAZINE
From olivemagazine.com
PARSNIP & CELERIAC BAKE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
PARSNIP AND CELERIAC BAKE - WORLD CANCER RESEARCH FUND
From wcrf-uk.org
HUGH FEARNLEY-WHITTINGSTALL'S SWEDE AND PARSNIP RECIPES
From theguardian.com
PARSNIP, CELERIAC AND POTATO GRATIN - BIGOVEN.COM
From bigoven.com
PARSNIP & CELERIAC BAKE | RECIPE | BBC GOOD FOOD RECIPES
From pinterest.com
CUMIN ROAST CELERIAC & PARSNIPS RECIPE | ABEL & COLE
From abelandcole.co.uk
PARSNIP AND CELERIAC BAKE - NUTRICIA
From nutricia.co.uk
BACON, PARSNIP AND CELERIAC SOUP | DINNER RECIPES | GOODTO
From goodto.com
NIGEL SLATER’S RECIPE FOR BAKED CELERIAC, PARSNIPS, TOMATOES
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love