Slow-roast spiced whole celeriac with raita
Serves: 4 as a main or 6-8 as a side
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Slow-roast spiced whole celeriac with raita
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
Serves: 4 as a main or 6-8 as a side
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
214Kcal
Fat
12gr
Saturates
4gr
Carbs
15gr
Sugars
13gr
Fibre
11gr
Protein
6gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 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
To serve
- 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
Step by step
Get ahead
You can prep the celeriac, in its foil, the day before, ready to roast
- 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.TipHow to make it vegan
Use dairy-free yogurt or oat fraiche for the raita
