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Categories:
celery root carrots parsnips butter brown sugar spring onions extra-virgin olive oil fresh curly parsley lemon zest lemon juice
Viewed: 66 - Published at: 6 years agoIngredients
- 20 oz celeriac (celery root), peeled, chopped
- 14 o baby carrots
- 13 oz parsnips, halved lengthwise
- 3 1/2 tbsp butter
- 1 tbsp light brown sugar
- 4 None spring onions, thinly sliced diagonally
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh curly parsley leaves, coarsely chopped
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
Method
- Blanch celeriac and carrots in boiling salted water for 5 mins. Add parsnips and cook for another 3 mins, or until vegetables are just tender. Shock in ice water then drain.
- Working in batches, melt butter in a large frying pan over medium-high heat and cook vegetables for 5 mins, or until golden brown. Return all vegetables to pan and cook, covered, for 5 mins, or until tender. Add sugar and toss until caramelized.
- Combine spring onions, olive oil, parsley, lemon zest and lemon juice. Season to taste. Drizzle 1/2 over vegetables and toss to coat. Transfer to a serving platter and drizzle with remaining dressing.
