"Celeriac is easy to ignore or overlook, but it really deserves a bit of attention in winter. January is a time for turning on the oven and cooking without having to think too much, and this is the sort of dish that more or less looks after itself while you get on with your evening. The kitchen feels warmer and the smell changes and you know that dinner is sorted."
"Slow-roast celeriac with rosemary and crisp chorizo Prep 5 min Cook 2 hr+ Serves 4 1 large celeriac 2 sprigs rosemary, leaves picked 2 garlic cloves, peeled 1 tsp smoked sweet paprika 2 tbsp olive oil Sea salt and black pepper 125g chorizo, chopped 2 tbsp apple cider vinegar 2 tbsp extra-virgin olive oil 1 small handful chopped flat-leaf parsley, to finish"
Celeriac benefits from long, slow roasting to become tender and flavorful, making it ideal for winter. Pierce and coat a whole celeriac with a paste of rosemary, garlic, smoked paprika and olive oil, season with salt and pepper, add a splash of water, cover and roast at 190C for two to two and a half hours until knife-tender. Fry chopped chorizo until crisp, then stir in apple cider vinegar and extra-virgin olive oil to make a dressing. Slice the roasted celeriac into 1cm-thick rounds, arrange on a platter, spoon over the chorizo dressing and scatter chopped parsley to finish.
Read at www.theguardian.com
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