Nigel Slater’s recipe for baked celeriac, parsnips, tomatoes

Nigel Slater’s recipe for baked celeriac, parsnips, tomatoes

The Guardian

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A glorious vegan feast to see off the last of the winter root vegetables

Peel 750g of celeriac and cut it into thin slices – you want them to be about the thickness of a £1 coin. Do the same with 450g of parsnips.

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