Stewed celery and turnips recipe

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 64 calories / serving
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Melt the butter in a casserole dish set over a medium heat. Add the celery and turnip and sweat for 15 minutes, stirring occasionally. Add the stock after 15 minutes and bring to the boil.

Reduce to a simmer and cook gently for another 15 minutes until the turnip is soft. Remove from the heat and purée using a stick blender, making sure you leave some texture. Season to taste and garnish with the chopped parsley before serving.

  • Ingredients

  • 25g butter
  • 2 large turnips, peeled and diced
  • 6 sticks of celery, peeled and diced
  • 250ml vegetable stock
  • 1tbsp parsley leaves, finely chopped
  • salt
  • pepper
  • Energy 265kj 64kcal 3%
  • Fat 6g 8%
  • Saturates 3g 16%
  • Sugars 2g 3%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 2.7g Protein 0.8g Fibre 1.6g


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