PREP + COOK TIME 35 MINUTES SERVES 8
1 medium celeriac (550g),
400g baby carrots, trimmed, washed 3 small parsnips (360g),
1 tablespoon light brown sugar 4 green onions
¼ cup (60ml) extra virgin olive oil ¼ cup firmly packed curly parsley
leaves, chopped coarsely ½ teaspoon finely grated lemon rind 1½ tablespoons lemon juice
1 Cook celeriac and carrots in a large saucepan of boiling salted water for 5 minutes. Add parsnips; boil for a further 3 minutes or until vegetables are just tender. Drain. Drop vegetables into a large bowl of iced water; drain well.
2 Melt half the butter in a large frying pan; cook vegetables, in batches, for 5 minutes or until golden. Add remaining butter, as needed, between batches.
3 Return all vegetables to pan; cook, covered, for 5 minutes or until tender. Add sugar; toss vegetables until well coated and caramelised.
4 Thinly slice onions on the diagonal; place in a small bowl. Stir in oil, parsley, rind and juice; season.
5 Add half the dressing to vegetables; toss gently to coat in dressing and pan juices. Spoon vegetables onto a serving platter; top with remaining dressing.