This roasted celeriac is slow-cooked until tender inside and beautifully crisp around the edges, with a tangy Dijon dressing that brings out its earthy, delicate flavour. Finished with fragrant herbs, plus a squeeze of lemon for brightness, it makes an elegant and delicious side dish.
Hasselback Roasted Celeriac
1 celeriac
1 1/2 tbsp extra virgin olive oil
1/2 tsp dijon mustard
1/4 tsp red wine vinegar
Salt and pepper to taste
Optional 1 large clove garlic, minced
Optional lemon juice and zest
Sizzled herbs
1 1/2 tbsp olive oil
2 sprigs rosemary
1 tbsp fresh thyme leaves
6 sage leaves
Method
Preheat the oven to 200C and line baking sheet with parchment paper.
Wash and dry celeriac. Rub with a light spray of oil & place in oven and par roast for 1 1/2 hours.
Remove from oven & slice thin strips 3/4 of the way through vertically.
Mix all dressing ingredients in small bowl, inlcuding garlic if using, but not lemon.
Rub dressing all over celeraic & in between slices. Return to oven for 1 hour until crisp.
Sizzled herbs: Heat olive oil on a low heat. Add herbs & fry for 1 -2 mins until crisp. Allow to cool.
To serve: Crumble sizzled herbs over celeriac & serve with optional squeeze of lemon, lemon zest and cracked black pepper or more salt.