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Spicy Baked Celeriac
A lovely side dish to roasted fish and salad.
Serves 4
1 medium celeriac
1/2 lemon
300 ml double cream or crème fraîche
60 ml white wine
1 teaspoon Garam masala
Salt and pepper to taste
Optional: chopped fresh coriander or parsley
- Preheat your oven to 180°C, 350°F or gas mark 4.
- Peel the celeriac and slice it thinly, just before you are about to cook.
- Squeeze a little lemon juice over the slices to prevent them discolouring, and layer the slices in a greased shallow baking dish.
- Combine the cream with the wine and the Garam masala, and season with a little salt and pepper to taste.
- Pour the mixture over the celeriac, cover with foil and bake for 30 minutes.
- Remove the foil and bake for 20 minutes more, or until the celeriac is tender and golden. Sprinkle with herbs and serve warm.