Baked cake of celeriac and parsnip

This recipe comes from Nigel Slater's wonderful book Tender. Sophie from Growing Communities tried adding cream and said that made it even lovelier... (Serves 4)


  • 1 large onion
  • 500g parsnips
  • 500g celeriac
  • 85g butter
  • 1 tsp thyme leaves
  • 100ml vegetable stock
  • salt and freshly ground pepper


Peel the onion and slice into thin rounds. Peel the parsnips and celeriac and cut into very fine slices – almost thin enough to see through. Toss all the vegetables in a large mixing bowl. Set the oven to 190°C (gas 5). Melt the butter in a shallow oven-proof pan, then add the vegetables, seasoning with thyme, pepper and salt. Now pour the stock over the top. Cover with a circle of greaseproof paper or foil, pressing well down on top of the cake. Bake for about an hour and ten minutes, until tender to the point of a knife. Remove the cover, turn the heat up to 220°C (gas 7) and bake for ten more minutes until the top has coloured and crisped a little.

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