Ingredients

Method

• 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

Ingredients

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