Balsamic shallots:

Preparation Time: 5 minutes

Cooking Time: 50 minutes

Ingredients

• 6 round shallots, peeled and quartered 

• 1 tablespoon olive oil 

• 1 tablespoon balsamic vinegar 

• 1 sprig fresh thyme 

• Salt and ground black pepper to taste 

Method:

1. Preheat oven to 200ºC. 

2. Toss the quartered shallots with the olive oil, balsamic vinegar and thyme in a small baking dish. Season with salt and pepper. Bake for 40-50 minutes, stirring every 15 minutes or so, until the shallots are tender and beginning to brown. Set aside.

Celeriac Puree:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

• 500ml water 

• 250ml whole milk 

• 1 tsp salt 

• 1 large celeriac about 600g total, peeled and cut into 2-inch cubes 

• 2 tablespoons butter

• Ground black pepper to taste 

• 1 portion of balsamic shallots

Method:

1. Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celeriac; return to a boil. Reduce heat to medium and simmer until the celeriac is tender, about 30 minutes. Drain. 

2. Combine the celeriac and butter in a food processor and puree until smooth. Season to taste with salt and black pepper. 

3. Transfer the celeriac puree to a serving bowl and form a well in the middle; spoon the balsamic roasted shallots into the well and serve.

Shredded Sprouts:

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Ingredients:

• 1 tbsp vegetable oil

• 300g sprouts, shredded 

• 180g chestnuts, sliced 

• Juice of ½ lemon

• Salt and pepper, to taste 

• 1 portion of balsamic shallots

Method:

1. Heat a wok on a medium high heat, add the vegetable oil and shredded sprouts.  

2. Stir fry for around 5 minutes, then add the chestnuts, lemon juice and salt and pepper. Stir fry for a further minute, then take off the heat. Stir through the shallots and serve.  

Sesame Parsnips:

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Ingredients

• 750g parsnips, cut into wedges 

• 4 tbsp vegetable oil 

• Salt and pepper, to taste

• 3 tbsp honey 

• 2 tbsp sesame seeds 

• 1 portion of balsamic shallots

Method:

1. Add the parsnips to a roasting tray with the oil and some seasoning and turn to coat lightly. Spread out in a medium roasting tin, in a single layer. 

2. Roast for 20 minutes, turning halfway, until nicely golden and crisp. 

3. Pour the honey into the roasting tin and sprinkle in the sesame seeds, turning to coat well. Roast for a further 10 minutes, turning once if you can. 

4. Toss through the shallots before serving. 

Credit: ukshallot.com