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  • 2 onions, thinly sliced
  • small bunch thyme, leaves picked
  • ¼ tsp mustard seeds, crushed
  • 2 tbsp red wine vinegar
  • 1¾ cup low/no-sodium, fat-free broth (up to 30 calories) *
  • 1 celery root, peeled and thinly sliced
  • 1 lb parsnips, peeled and cut into thin rounds

1 Veggie per serving
servings: 4


  1. Heat oven to 400°.
  2. Heat a non-stick frying pan over a medium-high heat, add the onions, thyme leaves, mustard seeds and 1 tbsp water, and cook for 10-15 mins. If the onions start to over-caramelize or burn, add a splash more water.
  3. Once the onions are soft, add the vinegar and simmer for 1 min.
  4. Meanwhile, bring the stock to the boil in a medium pan.
  5. Add the celery root and parsnips, and simmer for 6 mins, stirring occasionally.
  6. Layer the vegetables with the onions in a large ovenproof dish.
  7. Pour over enough stock to come halfway up the vegetables, then bake for 30 mins until golden and cooked through.

* Product Recommendation: Some brands that fit within the guidelines are: Kitchen Basics Unsalted Chicken Stock and Imagine Organic Low Sodium Free Range Chicken Broth. These are only options, not the only ones you can use.