It’s not celery: How to make spiced roasted celeriac

What celeriac lacks in looks it makes up for in culinary dexterity – you can mash it, fry it or puree it. Julia Platt Leonard opts to roast it and adds some warming winter spice

A tad ugly raw, the root vegetable scrubs up well in this dish and tastes great (Julia Platt Leonard )

Celeriac won’t win any beauty contests but it could easily nab Miss Congeniality. It’s a winter vegetable that is gnarled and knobbly.

It’s also called turnip-rooted celery and, yes, it is related to celery but think of them as distant – and distinct – cousins.

What celeriac lacks in looks it makes up in culinary dexterity. You can eat it raw in a classic French remoulade or cook it – mashed, roasted or pureed in soups.

It’s lovely simply prepared with butter and cream but is also the perfect canvas for stronger spices and flavours. The fresh hint of celery flavour makes it a welcome respite from stodgier root vegetables.

You’ll need to remove the wrinkled outer skin. Once cut it can turn brown so move quickly or put it in acidulated water to keep it creamy white. Choose celeriac that isn’t too massive, avoid ones with soft spots – smoother, without too many rootlets is easier to prepare, with less waste.

Spice roasted celeriac

Serves 4

1 whole celeriac
2 tbsp olive oil
½ tsp cumin seeds
¼ tsp mustard seeds
½ tsp turmeric
½ tsp Maldon sea salt
Small bunch of coriander chopped
½ long red chilli, diced
1 lime

Preheat oven to 220C. Toast the cumin and mustard seeds in a small frying pan, being careful not to burn them. Allow to cool then crush them with a pestle and mortar, or in a spice grinder. Add the salt, crush again and mix in the turmeric.

Wash the celeriac thoroughly and then peel it. The easiest way is to take a slice from both root and stem ends so it can sit on your chopping board. Then take a knife and following the contour of the celeriac, slice off the outside skin. Cut the celeriac into ½ cm round discs and then the discs in half. Place them in a roasting pan, drizzle them with the olive oil and rub in the spice mixture. Roast in the hot oven until you can easily insert a knife into the celeriac.

Place on a serving dish, garnish with the chilli, coriander and squeeze the lime juice on top. Serve hot or at room temperature.

@juliapleonard