Celeriac parsnip bake
Details
- Servings: 4
- Diet: High-Fiber, Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
Ingredients
- 2 onions, thinly sliced
- small bunch thyme, leaves picked
- ¼ tsp mustard seeds, crushed
- 2 tbsp red wine vinegar
- 400ml chicken stock
- 1 celeriac, peeled and thinly sliced
- 500g parsnips, peeled and cut into thin rounds
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