Whole Roasted Celeriac With Lucy's Lemon and Caper Zesty

Whole Roasted Celeriac With Lucy's Lemon and Caper Zesty

1 large Celeriac

1 tbsp olive oil

2 tsp of flaked sea salt

Sage

Lucy’s Lemon and Caper Dressing

METHOD

  1. Preheat the oven to 190c / Gas 4
  2. Place the celeriac on a small baking tray lined with baking parchment and rub all over with the oil and the salt. Roast for 2 ½ - 3 hours, basting every 30 minutes  until the celeriac is soft all the way through and golden brown.
  3. Place on board and cut into wedges. Drizzle generous with the dressing and sprinkle over the herbs.

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