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35p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put everything apart from the celeriac (and raita ingredients) into a blender; whizz to a fine consistency. Put in a large bowl and add the celeriac. Mix until thoroughly coated, then cover and leave to marinate in the fridge for 2 hours. Preheat the oven to 170ºC, gas mark 5. Once marinated, give the celeriac one last mix, then put on a baking tray. Cook for about 50 minutes, until golden and tender.
Meanwhile, for the raita, wrap the cucumber tightly in a clean tea towel; squeeze out the liquid. Transfer to a medium bowl with the yogurt, mint sauce and a pinch of salt; mix. Serve with the celeriac.
Typical values per serving when made using specific products in recipe
Energy | 706kJ/ 170kcals |
---|---|
Fat | 11g |
Saturated Fat | 3.3g |
Carbohydrates | 7.2g |
Sugars | 5.5g |
Fibre | 4.8g |
Protein | 8.9g |
Salt | 0.8g |
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