Cumin Roast Celeriac & Parsnips

Serves6-8 people
Vegans Gluten-free diets

That thing that looks like a brain in your veg box is a celeriac. And as well as being the cleverest veg, it’s one of the most delicious roasted with parsnips and spicy cumin.

3 ratings

Ingredients

  • 1 large or 2 medium celeriac
  • 1kg parsnips
  • 3 tsp cumin seeds
  • A bunch of flat leaf parsley
  • 2 limes, juice and zest
  • A pinch of dried chilli flakes
Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Half fill a large pan with cold water. Add a pinch of salt. Add a good glug of olive oil to a roasting tin. Pop the tin in the oven to heat through.
2. Wash and peel the celeriac. Chop it into chunks about 21/2 cm across. Pop them in the pan of cold water.
3. Wash, trim and peel the parsnips. Slice them into long lengths about 21/2 cm wide. Add them to the celeriac. Pop on a lid. Bring to the boil. Boil for 2 mins, then drain them.
4. Tip the celeriac and parsnips into the roasting tin. Shake in the sachet of cumin seeds and season with salt and pepper. 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 leaves from the sprigs of flat leaf parsley. Finely grate or pare the zest from the limes. Juice them.
6. When the veg are roasted, lift the out of the tin and pop in a serving bowl. Pour over the lime juice and scatter some chopped parsley, lime zest and a few chilli flakes over the top.
Shopping List
Add main 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