- 1kg parsnips
- 1 celeriac
- A handful of sage
- 2 garlic cloves
Prep: 20 mins | Cook: 1 hr
1. Trim the parsnips, then peel them and halve or quarter them so they’re all roughly the same thickness. Slice into thumb-length chunks.
2. Slice the skin and knobbly roots from the celeriac, then give it a rinse. Chop the celeriac into chunks to match the parsnips.
3. Tumble the veg into a large roasting tin. Drizzle over 2 tbsp oil and dust over plenty of salt and pepper. Toss to coat. Slide the veg into the oven and roast for 50 mins, giving the pan a shake after 20 mins to turn the veg over.
4. Thinly shred the sage leaves. Peel and thinly slice the garlic cloves. Take the veg out of the oven and sprinkle over the sage and garlic. Toss to mix and roast for a further 10 mins, till the veg are tender and lightly caramelised. Serve the roasted roots in a warm serving dish.
5. Love Your Leftovers
Leftover parsnips and celeriac will keep in the fridge for up to 3 days. You can turn them into instant soup by popping them in a blender and pouring in a glug or 2 of vegetable stock. Whizz till smooth, then pour into a pan and warm through.