Pan-cooked celeriac and squash with thyme Recipe

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  • Vegetarian


4 as an accompaniment






15 min


20 min

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. It’s 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


  • 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.

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Top Tip

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.