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    Parsnip and Celeriac Ragout

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    Parsnip and Celeriac Ragout

    Serve this tasty dish with Pane Ovale bread (from the chiller cabinets with the garlic breads).

    • Christmas
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes to 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4


    • 3 tbsp extra virgin olive oil
    • 175g shallots, halved
    • 1 celeriac, about 750g, peeled and cut into large chunks
    • 3 parsnips, about 450g, peeled and cut into wedges
    • 250g pack organic crimini mushrooms, wiped
    • 1 tbsp plain flour
    • 200ml red wine
    • 600ml vegetable stock
    • 330g pack Waitrose Onion, Cheese and Garlic Pane Ovale bread, to serve
    • 200g pack Merchant Gourmet Cooked and Peeled Whole Chestnuts, halved
    • 1 pack fresh flat leaf parsley, chopped


    1. Preheat the oven to 170°C, gas mark 3. Heat the oil in a large flameproof casserole over a low heat, add the shallots and cook for 4-5 minutes. Add the celeriac and parsnips and continue to cook for 5 minutes.
    2. Add the mushrooms and flour and stir. Cook for 1 minute, then add the wine and stock. Bring to the boil, season, then cover and cook in the oven for 35-45 minutes until tender.
    3. Remove from the oven. Increase the temperature to 200°C, gas mark 6 and cook the Pane Ovale according to pack instructions.
    4. Transfer the vegetables to a serving dish using a slotted spoon and keep warm. Place the casserole with the cooking juices on the hob. Bring to the boil and simmer for 5 minutes to thicken. Add the chestnuts and half the parsley. Heat for 3 minutes. Season, pour over the vegetables, then sprinkle with the remaining parsley. Serve with slices of hot bread.

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    Cook's tips

    To make in advance, cook the day before, then cool. Stir, then cover and reheat in the oven at 200°C, gas mark 6 for 15 minutes, or until hot.


    Average user rating

    5 stars