The Australian Women’s Weekly Food Magazine - - Hop Into Easter Dinner -

1 medium cele­riac (550g),

peeled, chopped

400g baby car­rots, trimmed, washed 3 small parsnips (360g),

halved length­ways

50g but­ter

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.