Roast celeriac with fennel dressing

Photo: Simon Lambert
Photo: Simon Lambert
I have been using up the last of the stored celeriac and for some this isn’t a common ingredient, writes Alison Lambert.
Alison Lambert
Alison Lambert

It has a lovely fresh flavour similar to celery but with texture which can be eaten raw or cooked.

It is great in salads, soups, mashed or roasted.

Serves 4-6

1 medium celeriac, washed sea salt
2 Tbsp olive oil
1-2 lemons
1 tsp coriander seeds
handful fresh fennel fronds
pinch red chilli flakes
cracked black pepper
¼ cup extra virgin olive

Heat the oven to 190degC.

Prick the celeriac all over. Rub 2 tablespoons of oil and the juice from ½ a lemon over the celeriac. Season with salt and cracked pepper. Wrap in baking paper and then tin foil so it loosely but securely fits around the celeriac.

Roast on a baking sheet in the oven for at least 1 hour or until the celeriac is tender all the way through. Don't be alarmed if this takes longer as this depends on the size of the celeriac.

Fennel dressing
I use a mortar and pestle but you can simply do this in a food processor. Add the coriander seeds and grind to a fine powder. Add the fennel fronds and chilli flakes.

Pound to a coarse paste, add enough lemon juice (2-4 tsp) and the remaining oil. Mix well. Taste and adjust seasoning, if necessary.

When the celeriac is cooked, remove from the foil, place on a serving plate and cut into thick slices.

Drizzle over the dressing and enjoy.

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