Slow-roast spiced whole celeriac with raita
Slow-roast spiced whole celeriac with raitaSubscribe to Sainsbury's magazine
Celeriac is popping up on restaurant menus all over the country. Of course, this funny- looking root vegetable isn’t totally new to us; you’ve probably eaten it boiled or mashed on the side of a roast, or in the French remoulade, where it’s julienned and mixed with a mustard-spiked mayonnaise. But now it’s being reinvented – and as much more than a side dish
- 2 garlic cloves, crushed
- 2 tbsp sunflower oil
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 whole celeriac, around 900g-1kg
- 200g Greek-style yogurt
- ½ cucumber, deseeded and diced
- zest and juice of ½ lemon
- 1 tbsp chopped mint, plus extra leaves to garnish
- a pinch of ground cumin
- 4-6 tbsp mango chutney
- Preheat the oven to 190°C, fan 170°C, gas 5. Mix the crushed garlic with the oil, spices and seasoning in a small bowl.
- Scrub the celeriac well under running water, then pat dry – there’s no need to peel it. Put 2 long strips of foil in a cross on the counter and sit the celeriac in the middle. Spoon the spiced oil over the top of the celeriac, then wrap up in the foil, sealing well, but leaving some room rather than hugging the foil too tightly to the celeriac. Pop in a roasting tin and into the oven for 21⁄2 hours, or until it’s tender when pierced.
- When almost ready to serve, combine the yogurt, cucumber, lemon zest and juice, mint, ground cumin and seasoning in a bowl.
- Open up the celeriac and carve into wedges. Serve on warmed plates with the spiced oil from the foil parcel spooned over, along with the raita and mango chutney, plus a few extra mint leaves.
Tip How to make it vegan
Use dairy-free yogurt or oat fraiche for the raita