First of all I fell in love with Ottolenghi’s whole roasted cauliflower and now I have fallen in love with the celeriac version. You know when you take that first bite and can’t help but say wow? I did that with this.
✔️1 large celeriac (1.2kg), roots discarded, scrubbed clean (no need to trim or peel)
✔️75ml olive oil, plus a little extra to drizzle
✔️1½ tsp coriander seeds, lightly crushed
✔️Flaked sea salt
✔️1 lemon, cut into wedges, to serve
Heat the oven to 170C/335F/gas mark 3. With the tip of a small, sharp knife, pierce the celeriac all over about 20 times in total, then lay it in a baking dish and rub generously with the oil, coriander seeds and two teaspoons of flaked salt. Roast for two and a half to three hours, basting every 30 minutes, until the celeriac is soft all the way through and golden brown on the outside. Cut into wedges and serve with a wedge of lemon, a sprinkle of salt and a drizzle of oil.