Caramelized Vegetables

1. 1

   Blanch celeriac and carrots in boiling salted water for 5 mins. Add parsnips and cook for another 3 mins, or until vegetables are just tender. Shock in ice water then drain.

2. 2

   Working in batches, melt butter in a large frying pan over medium-high heat and cook vegetables for 5 mins, or until golden brown. Return all vegetables to pan and cook, covered, for 5 mins, or until tender. Add sugar and toss until caramelized.

3. 3

   Combine spring onions, olive oil, parsley, lemon zest and lemon juice. Season to taste. Drizzle 1/2 over vegetables and toss to coat. Transfer to a serving platter and drizzle with remaining dressing.

No additional tips available.