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| Roasted Celeriac |
I like to share this Ottolenghi recipe of roasted celeriac. It is very simple, yet very lovely. I like the fact that it highlights the beautiful taste of celeriac.
We like it so much that Guus already prepared this twice, and we'll be including this in our Christmas dinner menu.
Prepared by Guus
Recipe by Ottolenghi
Serves 4 people
Preparation time: 3 hours (mostly roasting time)
Ingredients
Whole, uncooked celeriac
1 whole celeriac, roots discarded
75 ml olive oil
1 1/2 tsp crushed coriander seeds
2 tsp sea salt
1 lemon, cut into wedges
75 ml olive oil
1 1/2 tsp crushed coriander seeds
2 tsp sea salt
1 lemon, cut into wedges
Preparation
1. Heat oven to 170 C.
2. Mix the olive oil, sea salt and crushed coriander in a small bowl.
3. Pierce the celeriac all over with a small sharp knife, lay it on a baking dish and rub generously with the olive oil mixture (leave some for basting the celeriac).
4. Roast the celeriac in the oven for 2 1/2 to 3 hours until the celeriac is soft and the outside is golden brown. Baste with olive oil every 30 minutes (to prevent it from burning).
5. Cut into wedges and serve with a wedge of lemon, a sprinkle of salt and a drizzle of olive oil.
Tweet
1. Heat oven to 170 C.
2. Mix the olive oil, sea salt and crushed coriander in a small bowl.
3. Pierce the celeriac all over with a small sharp knife, lay it on a baking dish and rub generously with the olive oil mixture (leave some for basting the celeriac).
4. Roast the celeriac in the oven for 2 1/2 to 3 hours until the celeriac is soft and the outside is golden brown. Baste with olive oil every 30 minutes (to prevent it from burning).
5. Cut into wedges and serve with a wedge of lemon, a sprinkle of salt and a drizzle of olive oil.
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