The recipe

Peel 750g of celeriac and minimize it into skinny slices – you need them to be concerning the thickness of a £1 coin. Do the identical with 450g of parsnips.

Warmth 3 tbsp of olive oil in a shallow pan over a average warmth, then add as lots of the celeriac and parsnip slices as you get in a single layer. Allow them to color calmly, then flip them over with kitchen tongs. When each side are golden, elevate them out right into a mixing bowl. Repeat with the remaining celeriac and parsnip slices. Set the oven at 200C/fuel mark 6.

Peel and finely slice 2 medium-sized onions. In the identical pan you used for the foundation greens, fry the onions in somewhat extra oil till pale gold and translucent. Because the onions begin to soften, peel and thinly slice 2 cloves of garlic and add it to the onions. Slice 200g of cherry tomatoes in half.

In a baking dish, layer up the onions and garlic with the parsnips and celeriac, seasoning every layer with salt, pepper and a sprinkling of thyme leaves, and tucking within the tomatoes as you go. Pour over 500ml of sizzling vegetable inventory and bake within the oven for half-hour. Serves 2

The trick

I take advantage of a 22cm spherical baking dish for this recipe. Giving the substances time to cook dinner slowly within the aromatics and inventory, this can be a great way to make use of up the final of the winter roots earlier than the primary spring greens arrive. The recipe can be utilized as a aspect or as a principal dish. Supply a spoon for scooping up the thyme-scented cooking juices.

The twist

Swede works nicely on this dish, too, as does kohlrabi. You possibly can nod to spring a bit by including a couple of wild garlic leaves, pushed down into the new juices because the dish comes from the oven. They may soften within the inventory.

Observe Nigel on Twitter @NigelSlater


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