Parsnip & Celeriac Bake

Parsnip & Celeriac Bake

You know that the colder weather is here when parsnips are in the markets – and there they were last weekend!

Using two truly winter vegetables – parsnips and celeriac – this is a bake can be assembled in advance and just finished prior to serving, add a little extra time, to ensure that the dish is heated through.

Parsnip & Celeriac Bake

As I have done here, the vegetable mixture can be divided between
individual dishes or ramekins rather than baked in one large dish.

Note: On this occasion I forgot to add the sage – I found the chopped sage still sitting on the chopping board after getting the bake out of the oven – it still tasted good, but the sage does add great flavour.

Serves 4

4 medium parsnips, peeled and cubed
2 cloves garlic, smashed
1 medium celeriac, peeled and cubed
sea salt and freshly ground black pepper
butter
¼ cup whole milk
1 tbsp chopped sage leaves
TOPPING
1 cup coarse breadcrumbs
¼ cup grated hard cheese of your choice – I used a local artisian sheep cheese but Parmesan or Romano would also work
1 tbsp olive oil

1              Place parsnips and garlic in a saucepan of cold water, place over a medium-high heat and bring to the boil. Add celeriac, bring back to the boil, add salt to taste and simmer for 10-15 minutes or until parsnips and celeriac are tender. Drain well.

2              Preheat oven to 180°C. Mash parsnip mixture with a good knob of butter and milk. Season to taste with salt and black pepper. Add sage and mix to combine. Spoon vegetable mixture into baking dish.

3              For the topping, combine breadcrumbs, cheese and oil with a good grind of salt and black pepper. Scatter over parsnip/celeriac mash and bake for 25-30 minutes or until topping is crisp and
golden.

Where did the ingredients for this dish come from:
Parsnips, garlic: Krismaw Gardens – Hastings; Celeriac, sage: The Chef’s Garden @ Epicurean – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, breadcrumbs, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Find out more about celeriac:

Celeriac – Don’t be Put Off by Its Appearance

Celeriac – Don’t be Put Off by Its Appearance

Other recipes using parsnips you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

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