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Brie-topped root veg bake recipe

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This Brie-topped root veg bake is the ultimate winter warmer. Packed with carrots, parsnips, celeriac and more, and topped with a melting cheesy topping, this is perfect for a vegetarian Christmas main or for using up the rest of your veg drawer after Christmas. See method

Serves 4
Takes 1 hr 35 mins
425 calories / serving
Vegetarian

Ingredients

2 large parsnips, peeled and cut into 3cm chunks
1 small celeriac (roughly 150g), peeled and cut into 3cm chunks
8 shallots, peeled
2 celery sticks, cut into 2cm lengths
2 tbsp cornflour
2 tbsp vegetable oil
2 sprigs rosemary
4 sprigs thyme
2 garlic cloves, finely crushed
1 tbsp tomato purée
2 bay leaves
300ml full-bodied red wine, such as Cabernet Sauvignon
2 gluten-free vegetable stock cubes, made up to 500ml
100g kale

For the topping

160g brie, cut into 5mm slices lengthways
25g breadcrumbs
2 tbsp fresh flat-leaf parsley, finely chopped

Each serving contains

Energy
1775kj
425kcal 21%
Fat
23g 32%
Saturates
11g 53%
Sugars
13g 15%
Salt
3g 50%

of the reference intake
Carbohydrate 30.7g Protein 11.9g Fibre 7.6g

Method

Heat the oil in large, ovenproof casserole dish over a medium-high heat. Add the vegetables and seasoning and fry for 3-5 mins, stirring frequently, until starting to take on colour.
Add the rosemary, thyme, garlic, tomato puree and bay leaves. Fry for a further 1-2 mins until the garlic is fragrant. Add the wine and simmer for 5 mins before adding the stock. Half cover with a lid, bring to the boil and simmer for 35-40 mins, stirring occasionally, until the vegetables are tender and the sauce has thickened. Remove the bay leaves, rosemary and thyme and stir in the kale and a splash of water if the sauce is too thick. Cook for a further 2-3 mins until the kale is wilted.
Preheat the grill to high. Top the root veg with the slices of brie and sprinkle over the breadcrumbs. Grill for 5 mins until golden and bubbling. Sprinkle with parsley to serve.

See more Vegetarian Christmas recipes