When it is minus eight outside, I crave comfort food. This is a recipe I have adapted from my favourite supermarket, Waitrose. I have added a few extra flavours and also used celeriac alongside parsnip. Celeriac is one of my favourite winter vegetables and works so well in this dish.
Parsnip and Celeriac Pasta Bake – serves 4
2 leeks, finely sliced
1 parsnip, peeled and but into 1 cm pieces
1 small celeriac, peeled and cut into 2 cm cubes
2 tbsp oil
Good handful of sage leaves, roughly chopped
1 tsp fennel seeds
1 vegetable stock cube
150 g vegan butter
2 tsp white miso
2 tbsp nutritional yeast
Heaped tbsp whole grain mustard
5 dl/ 500 ml dairy free cream
250 g pasta
1/2 a lemon, juice
A handful of toasted nuts, vegan Parmesan and extra chopped sage to serve
Add the leeks, parsnip, celeriac, sage, fennel seeds and oil to an oven proof roasting dish. Season and mix well.
Roast in the oven for 20 mins, mixing half way through at 220 degrees c.
Meanwhile mix the stock cube, miso and butter with 5dl/ 500 ml of just boiled water. Keep mixing until the butter has melted. Stir in the cream and nutritional yeast and season.
Once the veg are roasted, add the cream mix and pasta. Mix and cover tightly with foil before baking in the oven for 40 mins.
Remove from the oven and allow to sit for 5 mins.
Squeeze over the lemon and stir in the juice. Serve topped with toasted nuts, a sprinkling of sage and a good grating of Parmesan