Pan-cooked celeriac and squash with thyme
Serves: 4 as an accompaniment
Skill level: Easy peasy
Costs: Cheap as chips
After a veggie side dish packed full of flavour to go with your main meat dinner? This recipe is a simple yet delicious combination of vegetable flavours make up a delicious accompaniment for delicate flavoured fish or chicken dishes. If celeriac is unavailable you can use 3 or 4 stems of chopped celery instead. Itís quick and easy and on the dinner table in just 35 minutes.
- 1 small butternut squash
- 1 small bulb of celeriac
- 25g butter or margarine
- 1 medium leek, trimmed and sliced
- 150ml dry white wine
- Salt and freshly ground black pepper
- A few sprigs fresh thyme
This is a versatile recipe so you can substitute other vegetables to cook in the same way. Choose dense textured or root vegetables for best results.
- Cut the squash into wedges and slice off the skin. Remove the seeds and cut into small chunks about 1.5cm thick.
- Slice away the knobbly skin from the celeriac. Cut the flesh into chunks and then into small pieces the same size as the squash.
- Melt the butter in a frying pan until bubbling then add all the vegetables and cook, stirring, for 5 mins. Pour in the wine, season well and add some thyme. Bring to the boil, the cover and simmer gently, stirring occasionally, for 10 mins.
- Remove the lid and continue cooking, stirring, for 5 more mins until tender. Serve straight from the pan, sprinkled with more fresh thyme if liked.