Cake of Celeriac and Parsnips

Cake of Celeriac and Parsnips

A super-easy dish of hardy root vegetables. The best part is the flavourful stock which remains in the bottom of the casserole after the baking.

Cake of Celeriac and Parsnips

Adapted from Tender Vol.I by Nigel Slater


1 large onion
500 g parsnips
500 g celeriac
1 Tbsp olive oil
1 tsp dried thyme
100 ml vegetable stock


Preheat the oven to 190°C.
Peel and thinly slice the onion, parsnips and celeriac. Place all the vegetables in a bowl and toss with salt, black pepper and thyme. Brush a casserole dish with the olive oil, add the vegetables and pour the stock over the vegetables.* Cover with tinfoil and bake for about 75 minutes.

*If you use frozen, home-made stock, you can just nestle the frozen stock on top of the vegetables, place it in the oven and wait till the stock has melted before putting on the tinfoil.


Elle said...

This looks really good for winter time when the root veggies are sweet and wonderful! The browned onion is another reason to make this.

Jeanne said...

When I saw the title, I thought this was going to be quite an interesting sweet treat. I've been on a mission to find some parsnip recipes since one of the local farmers just started selling them. This casserole sounds like the perfect simple dinner.

Lindsay said...

Funny, I just bought parsnips for the first time every tonight! But I have no idea what celerac is??