This recipe was inspired by the Middle Eastern roast chicken recipe on here as I made it last weekend. It is super delicious on celeriac. We ate this with the Baby spinach beet salad with feta and mandarin dressing
1 celeriac, cut into 4 thick slices
2 tsp Ras al Hanout - a complex Middle Eastern spice mix - my favourite is Equagold
1 tsp smoked paprika
2 clove garlic, crushed
!-2 T of olive oil
Juice of a lemon
To prep the celeriac I find the easiest way is to slice it first and go around the edge and trim of the outer skin. You’ll find that the root end is quite knobbly and dirt gets stuck in all the nooks and crannies so I trimmed that bit off, cut the dirt nooks out and saved it for soup.
Once the celeriac is prepped, rub the remaining ingredients all over the ‘steaks’. This part can be done in advance. Season well.
Drizzle a bit of olive oil on a large tray and place on the steaks. Roast at 180 fan for 30-40 minutes or until brown and tender.