Low Fat Christmas Recipes
This low fat Christmas vegetables side dish is perfect with Sunday roast. Revised from bbc good food, it is filled with flavour with the addition of thyme, mustard seeds, red wine vinegar and chicken stock.
Parsnips are a great source of a variety of vitamins, minerals and nutrients. This includes dietary fibre, folate, potassium and vitamin C. Parsnips belong to the same plant family as celery, parsley and carrots.
Celeriac is a large root vegetable with a taste of celery and is sold without its leaves. To prepare celeriac, peel as if you would a potato, rinse and keep in covered water until ready to use.
Celeriac is a very good source of fibre, vitamin C and essential minerals such as phosphorus, iron, calcium and copper.
This root vegetable contains many antioxidants that can boost the immune system. Celeriac can be stored like carrots and turnips in the vegetable compartment of your fridge.
It can last for a few weeks if it is wrapped in plastic so that it doesn’t dry out.
- 2 onions, thinly sliced
- small bunch thyme, leaves picked
- ¼ tsp mustard seeds, crushed
- 2 tbsp red wine vinegar
- 400ml chicken stock
- 1 celeriac, peeled and thinly sliced
- 500g parsnips, peeled and cut into thin rounds
- Heat oven to 200C. Heat a non-stick frying pan over a medium-high heat, add the onions, thyme leaves, mustard seeds and 1 tbsp water, and cook for 10-15 mins, stirring often. If the onions start to catch, add a splash more water. Once the onions are soft, add the vinegar and bubble for 1 min.
- Meanwhile, bring the stock to the boil in a medium pan. Add the celeriac and parsnips, and simmer for 6 mins, stirring occasionally. Layer the vegetables with the onions in a large ovenproof dish. Pour over enough stock to come halfway up the vegetables, then bake for 30 mins until golden and cooked through.
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