Tandoori celeriac with raita

Name: Tandoori celeriac with raita
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: ½ lemon; 1 tbsp finely grated fresh root ginger; 1 tbsp crushed garlic; 1 green chilli, finely chopped; 20 ml vegetable oil; 60 g 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

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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Vegetarian

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

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