Roast celeriac with marsala

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

by Sophie Grigson

As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game, in particular.

Method

Preheat the oven to 180C/350F/Gas 4.
Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them.
Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala.
Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm.

Ingredients

1 medium-large celeriac, peeled and cut into eight wedges
sunflower oil, to coat
knob of butter
salt and freshly ground black pepper
5 tbsp sweet marsala

Shopping List

Roast celeriac with marsala

Fruit and vegetables

1 medium-large celeriac, peeled and cut into eight wedges

Cooking ingredients

salt and freshly ground black pepper

sunflower oil, to coat

Dairy, eggs and chilled

knob of butter

Other

5 tbsp sweet marsala

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