Pan-cooked celeriac and squash with thyme recipe

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  • Vegetarian
serves: 4 as an accompaniment
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 20 min
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  • 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.


    • 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


    • Cut the squash into wedges and slice off the skin. Remove the seeds and cut into small chunks about 1.5cm thick.

    • Slice away the knobbly skin from the celeriac. Cut the flesh into chunks and then into small pieces the same size as the squash.

    • 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.

    • 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.

    Top tip for making Pan-cooked celeriac and squash with thyme

    This is a versatile recipe so you can substitute other vegetables to cook in the same way. Choose dense textured or root vegetables for best results.

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