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| Photo: William Meppem |
Wintery roast vegetables. Recipe: Karen Martini
Ingredients
- 4 small parsnips, peeled, trimmed and quartered lengthways
- 1 small fennel bulb, cut into 2cm slices
- 1 head of celeriac
- 8 garlic cloves, skin on, smashed
- 4 thyme sprigs
- 3 tsp anise seeds
- salt flakes and freshly ground
- black pepper
- extra virgin olive oil
- 150ml cream (35% fat)
- 80g grana padano, finely grated
Method
- Preheat the oven to 180C fan-forced (200C conventional).
- Arrange the parsnip and fennel in a large baking dish.
- Peel the celeriac, cut into 2cm x 6cm batons and arrange in the dish (I don't recommend you do this ahead of time unless you're using acidulated water to prevent browning*).
- Scatter the garlic, thyme and anise over the vegetables, season with salt and pepper and drizzle generously with oil. Add 100ml of water to the dish, then cover with foil and roast for 20 minutes.
- Uncover the dish, then pour over the cream. Scatter over the cheese and stir through gently. Roast for another 20 minutes until golden and bubbling, then serve.
Serves 4-6
