Roast Curried Celeriac Chunks Recipes

EASY ROAST CELERIAC

Steps:

• Heat oven to 200°C / 400°F / GM6.
• Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
• Peel the celeriac and then cut into 2.5 cm/1" cubes.
• Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
• Mix well to coat each cube with oil and herbs.
• Roast for 15 minutes. Turn the celeriac with a spatula.
• Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
• Serve immediately.

CELERIAC OVEN CHIPS

Steps:

• Pre-heat your oven to 230C/ gas 8/ fan 210C. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
• Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.
• Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). Cook them in the oven for about 30-35 minutes.