The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 parsnip
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 carrot
-
160g brown rice noodles(Brown Rice Flour, Water)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp turmeric
- 400g celeriac (Celery)
- 2 pink onion
- 2 tbsp green verbena harissa (Mustard)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 100g kale
Allergens
Contains:
Soya, Celery, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 496Kcal |
| 426kJ | 2074kJ | |
| Fat | 3.8g | 18g |
| of which saturates | 0.6g | 2.8g |
| Carbohydrates | 12g | 57g |
| of which sugars | 3.7g | 18g |
| Protein | 4.7g | 23g |
| Salt | 0.7g | 3.4g |
| Fibre | 3.4g | 16g |
Vegan
Prep in 10
1/3 daily fibre
4 of 5 a day
New
Low sat fat
"Chicken", Celeriac & Verbena Harissa Broth
brown rice noodles, kale, parsnip and turmeric
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and dice the celeriac and carrot into 1-2cm cubes. Place on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Boil a kettle. Coarsely grate the parsnip and roughly dice the onion. Heat a large saucepan with 1 tbsp oil on a medium-high heat. Cook the parsnip, onion, ginger and garlic paste for 6-8 mins until softened. Add the heura chick'n, verbena harissa, tomato paste and turmeric. Season with sea salt and cook for 3 mins.
- Dissolve the stock cube in a jug with 800ml boiling water. Add it to the saucepan and simmer for 5-7 mins, reducing the stock slightly. Add the kale, cooked celeriac and carrot in the final 3 mins of cooking. Season with sea salt to taste.
- Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain.
- To serve, divide the cooked noodles between serving bowls and ladle over the chick'n broth.
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