Roast Celeriac With Marsala
This roasted celeriac recipe creates tender and flavorful wedges that are irresistibly tasty. The celeriac is lovingly coated in a blend of sunflower oil, butter, and sweet marsala, resulting in a rich and aromatic dish that makes a perfect side or standalone treat. With every bite, you'll savor the succulent celeriac enhanced by the robust flavors of the marsala, leaving you with a delicious and satisfying dish that's sure to impress.
— Constant Cookbook
Ingredients
- 1 medium-large celeriac
- , to coat sunflower oil
- knob of butter
- salt and freshly ground black pepper
- 5 tbsp sweet marsala
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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