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
¼ cup whole milk
1 tbsp chopped sage leaves
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

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]


Follow my blog with Bloglovin

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


6 thoughts on “Parsnip & Celeriac Bake”

Comments are closed.