Give oven chips a new twist – with a helping of celeriac
Cook:30 mins – 35 mins
Serves 6
2 large celeriac (1.3kg/3lb total weight)3-4 tbsp groundnut or vegetable oil1 tbsp mild curry powder
STEP 1Pre-heat your oven to 230C/ gas 8/ fan 210C. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.STEP 2Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.STEP 3Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). Cook them in the oven for about 30-35 minutes.
