Home
recipe-guide
Root vegetable recipes

Seafood-and-spring onion risotto

Aliums

Seafood-and-spring onion risotto

25 minutes

Warm and spicy beetroot

Beetroot recipes

Warm and spicy beetroot

French onion burger

Aliums

French onion burger

30 minutes

Garlicky broccoli broth

Aliums

Garlicky broccoli broth

40 minutes

Roasted red onion flowers

Aliums

Roasted red onion flowers

30 minutes

Beetroot, red bean and tuna salad

Beetroot recipes

Beetroot, red bean and tuna salad

15 minutes

Salmon with leeks

Aliums

Salmon with leeks

35 minutes

Baked sweet potato bowls

Potato recipes

Baked sweet potato bowls

45 minutes

Caramelised butternut-and-beetroot salad

Beetroot recipes

Caramelised butternut-and-beetroot salad

40 minutes

Hasselback beetroot

Beetroot recipes

Hasselback beetroot

35–45 minutes

Sweet potato mash

Bacon recipes

Sweet potato mash

20 minutes

Roast celeriac

Christmas recipes

Roast celeriac

1 hour

Load more

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