Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the raita
- 200grams Greek yoghurt
- 1/2 medium cucumber, deseeded and diced
- 3tablespoons mint, fresh, chopped
- 1 medium lemon, juice and zest
- 1 large celeriac
- 2tablespoons olive oil
- 1/2teaspoons ground coriander
- 1/2teaspoons hot curry powder
- 1teaspoons cumin seeds
- 2 cloves garlic, peeled and minced
Nutrition per serving
678kJ / 162Cal
678 Kilojoules or 162 Calories
8% of daily energy intake*
Protein
2.8grams
Fat
14.0grams
Carbs
6.0grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Celeriac gets a spicy makeover in this impressive veggie centrepiece dish.
Method
Step 1 of 4
Pre-heat the oven to 170°C/150°C fan-forced. In a small bowl, mix the spices, garlic and olive oil.
Step 2 of 4
Wash and scrub the celeriac, remove any tough or stringy bits at the base. Take a large sheet of tin foil and place the celeriac on top, then rub with the spice mix. Gather the tin foil around the celeriac and seal at the top, tenting slightly.
Step 3 of 4
Roast the celeriac for 2.5 hours, then pierce with a skewer to ensure it is tender within. Combine the Greek yoghurt, lemon juice and zest, half the mint and cucumber in a bowl.
Step 4 of 4
Remove the celeriac from the oven and carve into slices. Serve with a dollop of raita and some extra mint leaves.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.