Waitrose and Partners
Tandoori celeriac with raita

Tandoori celeriac with raita

This is such a spicily satisfying way to cook celeriac. Ravneet Gill's punchy marinade also works well for half a head of broccoli, if you prefer it; after marinating, cook in the oven on a high heat until tender and slightly charred.

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  • Serves6
  • CourseSide
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins
  • Plusmarinating

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  • ½ lemon
  • 1 tbsp finely grated fresh root ginger
  • 1 tbsp crushed garlic
  • 1 green chilli, finely chopped
  • 20ml Vegetable oil
  • 60g Greek yogurt
  • 1 tsp chilli powder
  • 2 tsp tandoori masala powder
  • ½ tsp ground turmeric
  • 1 celeriac, peeled, halved and cut into 2.5cm slices

For the raita

  • ½ medium cucumber, coarsely grated
  • 200g Greek yogurt
  • 10g mint sauce


  1. 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.

  2. 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


706kJ/ 170kcals



Saturated Fat












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