This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to very hot, 220°C. Lightly grease and line an oven tray.
2.On tray, toss celeriac, parsnip, garlic and onion with olive oil, chilli flakes and oregano. Season. Roast for 25-30 minutes until golden and tender. Add tomatoes for the last 5 minutes until blistered. Remove garlic from skins.
3.In a saucepan, bring stock, water, celeriac, parsnip and onion mixture to the boil, stirring. Reduce to medium. Simmer, uncovered, for 10 minutes.
4.Add broad beans, butter beans and peas. Simmer for 5 minutes. Remove from heat, then stir basil, parsley, dill and lemon juice through. Season to taste.
5.Serve with parmesan, extra dill and blistered tomatoes.