Ingredients

Method

• 4 bulbs celeriac, peeled and halved
• 2 T olive oil
• salt, to taste
• 4 T honey
• For the café de Paris cream:
• 100 g butter
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• ½ t medium curry powder
• 1 T mustard powder
• 2 T capers, finely chopped
• 5 g chives, finely chopped
• 3 g tarragon, finely chopped
• 5 g parsley, finely chopped
• ½ cup cream
• 1 lemon, zested and juiced
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Drizzle the celeriac with olive oil and season with salt. Roast for 2½ –3 hours, or until browned and very tender. Top with the honey and roast until caramelised.

2. Meanwhile, make the café de Paris cream. Heat the butter in a saucepan over a medium heat, then add the shallot, garlic, curry powder, mustard powder and capers. Sauté until soft. Add the herbs and cream, then simmer for 5 minutes. Add the lemon juice, zest and seasoning. Slice the celeriac and serve smothered in the café de Paris cream.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa