Parmesan Sage Roasted Parsnips
Buttery and Lemony Warm Celeriac
Here are two incredibly easy recipes for some yummy winter veg side-dishes. I bet these would be hits at any Christmas dinner–but they’re super cozy and comforting that they make a perfect side dish for any winter night!
First the Parsnips! I love parsnips and more and more lately I try really hard to replace potatoes with slightly healthier starches like parsnips or sweet potatoes (I make oven-fries A LOT cause I’m a chip-monger and I’m trying not be such a fatty). Anyways I make parsnips a lot lately. My usual recipe is olive oil, honey, wholegrain mustard but I wanted to try something different. I had sage in the fridge and I know that sage is a good “hard herb” that roasts well. And parm tastes good on everything, right?
What you’ll need:
- At least 6 good sized parsnips
- Olive oil, salt and pepper
- A handful of sage leaves
- About a 1/4 cup of grated parm, more if you like!
What to do:
Preheat the oven. Peel the parsnips and cut them into long pieces–as uniform as possible. Put them in a large baking dish and drizzle with olive oil and season with salt and pepper. Sprinkle the sage leaves (whole) over the parsnips.
Roast in the oven for about 25 minutes or until golden brown and soft in the middle. Make sure to stir everything up mid-way through. Take them out of the oven, turn the heat off and add the parm on top. Then put the tray back in the oven with the heat off so that the warmth of the oven melts the cheese. Top with some fresh “soft herbs” like parsley!
Remove from the oven again, stir up and serve!
And the Celeriac!
As my mate Jamie Oliver says “This is the most underrated vegetable in the whole of the United Kingdom. It’s available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It’s an incredible vegetable, it’s really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people’s socks off.” So right Jamie, you’re so wise!
I am used to enjoying celeriac raw, with a creamy salad dressing (raw, it’s kind of like a carrot or beet). But I saw Jamie cook them on a Christmas Cooking show recently and cooked celeriac has been on my mind. So when I saw celeriac at the grocery store today I decided to take one home and eat it for lunch!
What you’ll need:
- One celeriac, skin removed and cut into cubes
- The juice (and if you want, zest) of one lemon
- Chopped chives
- Salt and pepper
- For serving, optional: fresh baby spinach, grated cheddar cheese
Warm some butter in a heavy saucepan and throw in the cubed celeriac. Coat in the melted butter and season with salt and pepper add a squeeze of lemon juice and a bit of the chopped chives.
Stir well, cover and let the celeriac cook in its own buttery steam for about 10 minutes, occasionally scraping the bottom of the pan so they get crispy but not stuck. When the celeriac is nice and soft, take the lid off and fry for about 5 more minutes so the outsides get somewhat crispy.
To serve the celeriac I prepared a bowl of raw baby spinach topped with some grated cheddar cheese. When the celeriac was cooked, I added a bit more lemon juice, and poured the cubes over the spinach and cheese along with the buttery lemony sauce. The heat will wilt the spinach slightly and melt the cheese — Uhhhh, YUM! Top with some fresh chives and serve!