Coriander Roast Celeriac & Parsnips

Cooking time
Serves6-8 people
Vegans Gluten-free diets

Christmas Day really is all about the vegetables and these stars on the side are the perfect stage for the main event.

Ingredients

  • A glug of rapeseed, sunflower or olive oi
  • 1 large celeriac
  • 1kg parsnips
  • 2 tsp coriander seeds
  • Sea salt and freshly ground pepper
  • A handful of coriander
  • 2 limes
  • A few pinches of dried chilli flakes
Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat your oven to 200°C/Gas 6. Half fill a large pan with cold water. Add a pinch of salt. Add a good glug of oil to a roasting tin. Pop it in the oven to heat.
2. Wash and peel the celeriac. Chop it into chunks about 2 ½ cm across. Add to the pan of cold water. Wash, trim and peel the parsnips. Slice them into long lengths about 2 ½ cm wide.
3. Add to the celeriac. Pop on a lid. Bring to the boil. Boil for 2 mins, then drain.
4. Tip the celeriac and parsnips into the hot roasting tin. Add the coriander seeds and season. Shake the pan a few times to coat the veg in the seeds. Roast for 40-45 mins till golden and crisp.
5. Finely chop the coriander leaves. Finely grate or pare the zest from the limes. Juice them.
6. When the veg are roasted, pop them in a serving bowl. Pour over the lime juice and scatter over the chopped coriander, lime zest and a few pinches of chilli flakes to serve.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate