Roasted celeriac,parsnip and fennel with cream,parmesan and anise.William MeppemeasyTime:<30 minsServes:4-6
This is a supremely luxurious take on wintery roast vegetables,with the cream and parmesan making a bubbling,caramelised sauce for the aromatic,anise-scented selection. I particularly like the way a combination of anise and fennel complements the distinctively earthy-creamy parsnip and earthy-herbal celeriac. Serve as you would any roasted vegetables:roast pork or chicken are especially good with this and just need a simply dressed salad of bitter leaves.