Roast celeriac

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

2 bulbs whole celeriac
4 T olive oil
sea salt and freshly ground black pepper, to taste

For the dressing:

2 T olive oil
2 leeks, finely chopped
4 cloves garlic, finely chopped
1 T Woolworths Cape Malay curry spice
2 T butter
2 lemons, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. Rub the celeriac with the olive oil, then season. Roast for 45 minutes or until tender and caramelised.

2. Meanwhile, make the dressing. Heat the olive oil in a large pan over a medium heat, then add the leeks and garlic and sauté for 10 minutes. Add the curry spice and butter and cook for a further 10 minutes.

3. Deglaze the pan with the lemon juice and heat through, swirling the pan so that the sauce emulsifies. Season and serve with the celeriac.

Find more Christmas recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Pickled fish cakes

Coconut chapattis

Sweetcorn potato salad

Lamb knuckle potjie with grandma’s pot bread

Roast celeriac

Roast celeriac

Ingredients

Method