Skip to content
Brie-topped root veg bake recipe

Brie-topped root veg bake recipe

12 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

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 breadcrumbs
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Perfect with:

  • Tesco Finest Valle De Leyda Chardonnay 75Cl
  • Tesco Finest Torrontes 75Cl
  • Tesco Finest English Sparkling Wine 75Cl

Perfect with:

  • Tesco Finest Valle De Leyda Chardonnay 75Cl
  • Tesco Finest Torrontes 75Cl
  • Tesco Finest English Sparkling Wine 75Cl

    Create a shopping list

    Share your list or take it in-store

    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

    You may also like

    Be the first to comment

    Before you comment please read our community guidelines.