Glazed Celeriac, Parsnips and Carrots

Name: Glazed Celeriac, Parsnips and Carrots
Ingredients: 2 medium celeriac, peeled, and cut in fat julienne strips, about ½ inch/1 cm wide; 2 medium celeriac, peeled, and cut in fat julienne strips, about ½ inch/1 cm wide; 4 medium carrots, peeled and cut in flat, even-sized, julienne strips; 4 medium carrots, peeled and cut in flat, even-sized, julienne strips; 3 tbsp sunflower oil; 3 oz/84 g butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 parsnips, peeled and cut in fat julienne strips; 4 parsnips, peeled and cut in fat julienne strips; 1 tsp sugar; 1 pint/570 ml chicken stock

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The flavours of these root vegetables, especially when combined as they are in this dish, seem to enhance and complement venison more than any other vegetables I can think of.

Ingredients

3 oz/84 g butter
3 tbsp sunflower oil

Side dish
Gluten-free

Method

In a heavy casserole, melt the butter and heat the oil. Add the prepared vegetables, and sprinkle on the sugar. Cook over a moderate heat for 5 minutes or so, stirring from time to time, so that the vegetables all get coated in the butter and oil. Pour in the stock, season with salt and pepper and let the stock come to simmering point, then cover the casserole with a lid and put it into a low o