Low-fat Christmas recipe for 4 people, takes only 20 mins; recipe has onion, thyme, mustard seed, red wine vinegar, chicken stock, celeriac and parsnip.
Celeriac & parsnip bake
Course: Low-fat Christmas
Servings
4
servings
Prep time
20 mins
Ingredients
- Onion: 2 onions, thinly sliced
- Thyme: small bunch thyme, leaves picked
- Chicken Stock: 400ml chicken stock
- Red Wine Vinegar: 2 tbsp red wine vinegar
- Parsnip: 500g parsnips, peeled and cut into thin rounds
- Celeriac: 1 celeriac, peeled and thinly sliced
- Mustard Seed: 1/4 tsp mustard seeds, crushed
Directions
- 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.
