Peel and slice the celeriac and blanch it immediately in lightly acidulated boiling water. Drain. Slice the pumpkin fairly thickly. Sweat the onions in the olive oil until soft, and then add the sliced vegetables. Cover with a lid, and let the vegetables ‘steam’ on top of the onions until tender. Transfer them to a buttered baking dish, sprinkling each layer with parsley.
Layer the cooked celeriac, pumpkin and onion in individual, ovenproof serving dishes, top with the mushroom, breadcrumb and walnut crumble mix, and finish off under a hot grill, rather than in the oven.
© 1995 Frances Bissell. All rights reserved.