Celeriac oven chips

Vegetarian

Give oven chips a new twist - with a helping of celeriac

Serves 6

Cook 30 - 35 mins

Ingredients

   2 large celeriac (1.3kg/3lb total weight)

   3-4 tbsp groundnut or vegetable oil

   1 tbsp mild curry powder

Method

Preheat Oven to 230C/ gas 8/fan 210C

Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.

Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.

Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). They take 30-35 minutes to cook.

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.

Availability

Celeriac is available year round but is at its best from September to April

Choose the best

Choose a firm root that feels heavy for its weight. Avoid those that are discoloured.

Prepare it

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.

Store it

In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').

Cook it

Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.

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