Cumin Roast Celeriac and Parsnips | Abel & Cole

Preheat the oven and add oil to a roasting tin, putting it in the oven to heat for about 30 minutes.

Wash the celeriac to remove mud, then cut off the ends and peel it, removing any fibrous bits as needed.

Boil a large pan of water and prepare the celeriac by cutting it into 2-inch chunks and adding it to the boiling water.

Peel the parsnips and slice them into long batons, then add them to the boiling water with the celeriac.

Boil the celeriac and parsnips for 2 minutes, then drain them.

Carefully add the drained vegetables to the hot roasting tin, ensuring they are well spread out to avoid steaming.

Sprinkle 2-3 teaspoons of cumin over the vegetables and give them a good stir to coat them evenly.

Flatten the vegetables out in the tin and roast in the oven for 40-45 minutes, checking after 30 minutes to turn them if necessary.

Prepare the topping by zesting the limes and chopping the flat leaf parsley.

Once the vegetables are a pale golden color and fragrant, remove them from the oven and sprinkle with chopped parsley and a pinch of dried chili flakes.

Squeeze the juice of one lime over the roasted vegetables before serving.

Equipment Needed

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