Roast Celeriac With Marsala Recipes

EASY ROAST CELERIAC

Steps:

• Heat oven to 200°C / 400°F / GM6.
• Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
• Peel the celeriac and then cut into 2.5 cm/1" cubes.
• Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
• Mix well to coat each cube with oil and herbs.
• Roast for 15 minutes. Turn the celeriac with a spatula.
• Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
• Serve immediately.

ROAST CELERIAC WITH MARSALA

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them.
• Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala.
• Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm.