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Brie-topped root veg bake recipe

Brie-topped root veg bake recipe

7 ratings

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
  • 40 mins to prepare and 55 mins to cook
  • 425 calories / serving
  • Vegetarian
  • Gluten-free

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 gluten-free 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

  1. 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.
  2. 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.
  3. 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

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