Baked Celeriac, Parsnips and Tomatoes

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Courtesy of Nigel Slater

Published in The Guardian Tue 20 Apr 2021 12.00 BST

 

Serves 2

 

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Ingredients

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• 750g celeriac, cut into thin slices

• 450g parsnips, cut into thin slices

• 3 tablespoons olive oil

• 2 medium sized onions, peeled and finely sliced

• 2 cloves garlic, minced

• 200g cherry tomatoes, cut in half

• 1 tablespoon of thyme leaves

• Salt and Pepper

• 500ml hot vegetable stock

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Method

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1. Set the oven at 200C/gas mark 6.
    

2. Peel 750g of celeriac and cut it into thin slices – you want them to be about the thickness of a £1 coin. Do the same with 450g of parsnips.
    

3. Heat 3 tbsp of olive oil in a shallow pan over a moderate heat, then add as many of the celeriac and parsnip slices as you get in a single layer. Let them colour lightly, then turn them over with kitchen tongs. When both sides are golden, lift them out into a mixing bowl.
    

4. Repeat with the remaining celeriac and parsnip slices.
    

5. Peel and finely slice 2 medium-sized onions. In the same pan you used for the root vegetables, fry the onions in a little more oil until pale gold and translucent.
    

6. As the onions start to soften, peel and thinly slice 2 cloves of garlic and add it to the onions.
    

7. Slice 200g of cherry tomatoes in half.
    

8. In a baking dish, layer up the onions and garlic with the parsnips and celeriac, seasoning each layer with salt, pepper and a sprinkling of thyme leaves, and tucking in the tomatoes as you go.
    

9. Pour over 500ml of hot vegetable stock and bake in the oven for 30 minutes.