Times were, I wouldn’t have touched this parsnip affair with a barge pole.
Thanks be then, that times were are a million miles ago, and I can sink into a comforting bowl of silky smooth (veegs) loveliness any time I like.
As the autumn leaves fall slowly from the trees, now seems as good a time as any.
Get yer mandolin out and this is ney bother!
1 hr | serves 4 as a side | super ease
2 onions, peeled thinly sliced
500g parsnips, peeled and thinly sliced in rounds
1 small celeriac, peeled and thinly sliced
¼ tsp yellow mustard seeds
2 tbsp red wine vinegar
400ml veg stock
small bunch thyme, leaves picked
Oven up to 200°C / gas 6. Heat a non stick pan over a medium high heat, add the onions, thyme and mustard seeds and a splash of water and cook for 10-15 mins. Add little sploshes of water along the way if ya need to.
When the onions are soft, add the vinegar and let it bubble for 1 min.
Meantime, heat the stock in a saucepan to a boil and throw in the parsnips and celeriac. Simmer for 4-5 mins, remove from pan with a slotted spoon into a largish ovenproof dish layering with the onions as you go. Pour the stock over the veg, so that it comes about half way up and bake for 30mins until golden and crispy on top.
Garnish with more thyme leaves and chow down.