ROAST CELERIAC WITH FENNEL DRESSING

I have been using up the last of the stored celeriac and for some this isn’t a common ingredient.  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

Ingredients

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

Method

Preheat the oven to 190C

Prick the celeriac all over. Rub 2 tablespoon oil and juice from ½ 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 a lot longer as this depends on the size of the celeriac.

Meanwhile make the fennel dressing.  I use a mortar and pestle but you can simply do this in a food processor. Add the coriander seeds and grind finely.  Add the fennel fronds and chilli flakes. Pound to a coarse paste, add enough lemon juice (2-4 tsp lemon juice). Add the remaining oil and mix well. Taste and adjust seasoning if necessary.

When the celeriac is cooked.  Remove from the foil, place onto serving plate and slice thickly into slices.

Drizzle over the fennel dressing and enjoy.