Roasted Celeriac Wedges with Lemon Tahini
Golden roasted celeriac wedges with tender centres and a pourable lemon tahini sauce. Do I need to parboil the celeriac?No. Wedges about 2 cm thick cook through in a preheated oven. How do I tell when it is done?Slide a thin knife into the thickest piece. It should go in easily, and the cut faces should be golden brown. How to Brown Celeriac in the Oven
Ingredients
Ingredients
Step-by-Step Method
Heat the oven and trim the root
Preheat a conventional oven to 220°C (425°F). Wash the celeriac, cut a flat base and pare off the tough skin with a knife. Weigh 650 g after peeling. Cut into wedges about 2 cm thick and pat dry.
Space the wedges out
Toss with 30 ml olive oil, 3 g salt and 1 g black pepper. Arrange in a single layer on a large metal tray with space between the wedges.
Roast both sides
Roast on the middle shelf for about 35 minutes. Turn after 20 minutes and start checking at 30. Remove when the cut faces are golden and a knife slips into the thickest piece.
Whisk the sauce and serve
Stir together 45 g tahini and 25 ml lemon juice. Gradually whisk in 35 ml water to make a pourable sauce. Drizzle over the hot wedges at the table.
Chef's Tips & Tricks
Drizzle it on just before serving. Serve some on the side to keep more of the browned surface exposed.