Celery Root and Parsnip Bake

November 24, 2012 § Leave a comment

 

This dish is one I had planned to make for Thanksgiving but somehow never found the time (no, really?) In fact I was so busy even prior to this holiday I had to put off so many things, this blog included. (Sorry everyone) My daughter and son-in-law moved back from England in September and I helped them move into a new apartment in Burlington, Vermont. My other daughter flew in from Washington, D.C. and we spent several days looking for wedding dresses for the July wedding. (We found one!)

I got back from all this the Tuesday before Thanksgiving and was having 13 people for the 20 pound turkey two days later. But it all went (fairly) well even though I didn’t make some of the things I had intended to, this one in particular.

This delicious dish comes from the Nigel Slater cookbook Tender. I love this cookbook, everything about it is simple, the recipes, the photographs, the text. It is exactly how I cook, using simple, fresh ingredients and only a few steps in each recipe.

Ingredients:

onion – 1 large

parsnip – 1 pound

celery root -1 pound

butter – 5 1/2 TBL

thyme leaves – a teaspoon

vegetable stock – 6 1/2 TBL  ( I used chicken stock)

salt and pepper

Peel and slice the onion into rounds. Put into a large bowl. Peel the parsnips and and celery root and cut into very fine slices. I suggest a mandoline so the slices are almost paper thin. Put into the bowl with the onion and toss all together.

Preheat oven to 375 degrees. Melt the butter in a shallow ovenproof pan, then add the vegetables, layering them neatly or not, and add salt, pepper and thyme leaves. Be generous with the salt.

Now pour the stock over the top. Although the original recipe calls for only a little bit of stock, I added enough to almost cover the vegetables.

Cover with foil, press down a bit so it’s nice and flat, and bake about an hour and 15 minutes, or until tender when pierced with a knife.

Remove the foil, increase the heat to 425 and bake for another 10 minutes until the top is brown and crisped a bit.

 

You could substitute many other vegetables for the parsnip and/or celery root here. Remember to use vegetables that take about the same time to cook. You could top with some cheese as well, Parmesan or Cheddar would be tasty.

 

Here’s one thing we did have on Thanksgiving, Island Creek oysters, brought to us courtesy of the “oyster dude” C.J.

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