Ingredients
Method
1.Cook celeriac and carrots in a large saucepan of boiling salted water 5 minutes. Add parsnips; boil further 3 minutes or until vegetables are just tender. Drain. Drop vegetables in a large bowl of iced water; drain well.
2.Melt half the butter in a large frying pan; cook vegetables, in batches, about 5 minutes or until golden. Add remaining butter as needed between batches.
3.Return all vegetables to pan; cook, covered, about 5 minutes or until tender. Add sugar; toss vegetables until well coated and caramelised.
4.Thinly slice onions on the diagonal; place in a small bowl. Stir in oil, parsley, rind and juice; season to taste.
5.Add half the dressing to vegetables; toss gently to coat in dressing and pan juices. Spoon vegetables onto a serving platter; top with remaining dressing.
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