Whole Roased Celeriac
NOW THIS IS A DINNER OF CHAMPIONS. Celeriac, also known as celery root, is a total winner in the eyes of team Misfit Garden. An unsung hero of the veggie word, this large root tastes like a three-way love child between turnip, celery and parsley. Give it a try. We promise you won't be disappointed.
- 1 large celeriac (scrubbed clean, no need to peel!)
- A good glug of olive oil
- Salt & Pepper
- 1½ tsp coriander seeds, lightly crushed (optional)
- 2 cloves of garlic (crushed)
- 1 lemon, for serving
- Heat the oven to 170C/335F/gas mark 3.
- With the end of a small, sharp knife, pierce the celeriac all over (about 15 times in total) then pop it in a baking dish and rub generously with the oil, coriander seeds, two teaspoons of salt and freshly cracked black pepper.
- Roast for two to two and a half hours, basting every 30 minutes with the oilve oil, until the celeriac is soft all the way through and golden brown on the outside.
- Cut into wedges and serve with a wedge of lemon, a sprinkle of salt and a drizzle of oil.