Parsley root recipe

Fridge-raid failsafe: Yotam Ottolengh’’s mixed root vegetable dauphinoise. Last modified on Thu parsley root recipe Jan 2023 06. A festive last minute means that you’ve just been told that a few extra people are turning up for tomorrow’s feast.

Festive feasting is all about fending off last-minute curveballs such as this, so here are three dishes to help keep you covered. This is a fridge raid of all the root vegetables you have to hand. Don’t skimp on the potatoes, though: they’re what make it super-comforting. Use whatever sweet spice mix you have in the house and substitute another hard cheese for the parmesan, if you prefer.

In a small bowl, mix the chilli, vinegar, sugar and a teaspoon of salt and set aside to pickle. Put a shallow, round, 28cm casserole dish for which you have a lid on a medium-high heat, add the butter and, once it has melted, add the rosemary, onion, baharat and two teaspoons of salt, and cook for five minutes, until the onions are pale and translucent. Add all the root veg, cook, stirring occasionally, for two minutes, then pour in 150ml water, cover and cook for another 15 minutes, stirring once halfway through, until the vegetables are cooked. Turn on the grill to its highest temperature.