IN SEASON


1 Preheat the oven to 200C/180C fan/gas mark 6.


2 In a large pan, bring the stock and water to the boil. Add the parsnip and celeriac and simmer for 7–8 mins until the vegetables start to soften. Drain, reserving 150ml of the stock.


3 Meanwhile, heat the oil in a large frying pan and cook the onion, thyme and mustard for 5 mins or until soft.


CELERIAC & PARSNIP BAKE


Mix the natural sweetness of these two earthy vegetables with the sharpness of mustard and cheese to create a wonderfully balanced dish.


SERVES 6


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 tbsp wholegrain mustard


25g reduced-fat cheddar cheese, coarsely grated


4 Stir together the vegetables and onion mixture, and transfer to a 2.5 litre ovenproof dish. Pour the stock over the vegetables and top with grated cheese.


5 Bake for 30 mins until cheese is golden and the vegetables are piping hot.


www.wcrf-uk.org/recipes


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