1 VEGGIE PER SERVING
SERVINGS: 4

Ingredients:

• 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

Instructions:

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.

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