Three Root Boulangère

A hearty accompaniment to any roast, this seasonal side is luxurious without being overly rich.

Hands-on time 25min. Cooking time about 1½hr. Serves 8

◆ 50g (2oz) butter, plus

extra to grease ◆ 2 onions, finely sliced ◆ 2 garlic cloves, crushed ◆ 2tbsp wholegrain mustard ◆ ½ small celeriac ◆ 3 large floury potatoes ◆ 3 large parsnips ◆ 1 litre (1¾ pint) strong

vegetable stock

1 Preheat oven to 200°C (180°C fan) mark 6 and grease a rough 23 x 33 x 5cm (9 x 13 x 2in) ovenproof dish (too deep and the liquid might not evaporate enough) with butter. Melt half of the butter in a pan and gently cook onions until softened, about 10min. Add garlic and mustard and set aside. 2 Peel the root veg and thinly slice (a mandolin is best for this). Mix and arrange a layer of the veg into the serving dish. Scatter over some of the onion mixture and some seasoning. Continue layering up the veg, onions and seasoning, finishing with a fairly neat, level layer of root veg. 3 Bring the stock to a simmer, then pour into the dish to just cover the vegetables (you may not need all the liquid). Dot over the remaining butter, cover dish with foil and cook for 45min, then uncover and continue cooking for a further 30min until vegetables are tender (a knife should go through easily). If there’s still too much liquid in the dish, carefully pour it off and return dish to the oven for 10-15min to dry out a little more. Serve. PER SERVING 184cals, 4g protein, 7g fat (3g saturates), 24g carbs (7g total sugars), 6g fibre GET AHEAD Prepare to end of step 1 up to 3hr ahead. Complete recipe to serve.