Celeriac & parsnip bake

• onions↗2

  thinly sliced

• thyme↗small bunch

  leaves picked

• mustard seeds¼ tsp tsp

  crushed

• red wine vinegar↗2 tbsp tbsp
• chicken stock↗400ml ml
• celeriac↗1

  peeled and thinly sliced

• parsnips↗500g g

  peeled and cut into thin rounds

Step-by-step instructions

1. 1

   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.

2. 2

   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.