Parsnip and celeriac bake
A satisfying side that combines the sweetness of seasonal vegetables with the sharpness of mustard and cheese. Serves 6. Prep time: 45 minutes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.
Ingredients
- 1 reduced-salt vegetable stock cube
- 1 litre of water
- 250g parsnips, peeled and sliced into rounds
- 400g celeriac
- 1 teaspoon olive oil
- 1 onion, finely sliced
- 2 thyme leaves
- 1 tablespoon wholegrain mustard
- 25g reduced-fat cheddar cheese, coarsely grated
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