Pan-cooked celeriac and squash with thyme recipe

After a veggie side dish packed full of flavour to go with your main meat dinner? This recipe is a simple yet delicious combination of vegetable flavours make up a delicious accompaniment for delicate flavoured fish or chicken dishes. If celeriac is unavailable you can use 3 or 4 stems of chopped celery instead. It’s quick and easy and on the dinner table in just 35 minutes.

Ingredients

• 1 small butternut squash
• 1 small bulb of celeriac
• 25g butter or margarine
• 1 medium leek, trimmed and sliced
• 150ml dry white wine
• Salt and freshly ground black pepper
• A few sprigs fresh thyme

Method

1. Cut the squash into wedges and slice off the skin. Remove the seeds and cut into small chunks about 1.5cm thick.
2. Slice away the knobbly skin from the celeriac. Cut the flesh into chunks and then into small pieces the same size as the squash.
3. Melt the butter in a frying pan until bubbling then add all the vegetables and cook, stirring, for 5 mins. Pour in the wine, season well and add some thyme. Bring to the boil, the cover and simmer gently, stirring occasionally, for 10 mins.
4. Remove the lid and continue cooking, stirring, for 5 more mins until tender. Serve straight from the pan, sprinkled with more fresh thyme if liked.