Cheesy celeriac, leek & rosemary gratin
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss
Sticky maple roots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 large carrotscut into thick batons
- 3 parsnipscut into thick batons
- 40g butter
- 1 star anise
- few thyme sprigs
- 3 tbsp maple syrup
Nutrition: Per serving
- kcal119
- fat5g
- saturates3g
- carbs15g
- sugars10g
- fibre5g
- protein1g
- salt0.1g
Method
step 1
Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
step 2
Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.
