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Week 15: Curried Roast Celeriac

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This week's new recipe was inspired by another recipe on the BBC Good Food website. We only had a small amount of celeriac so our version ended up as a curried roast veg instead.

My version:

  • Cut the celeriac into 1/2 inch dice and fry in a teaspoon of vegetable oil. After about 5 minutes, transfer to a roasting tray in the oven (gas mark 7). Quarter a couple of onions and add them to the tray.

  • Cut a pepper into chunks and fry for a few minutes. Add to the roasting tray.

  • Add another teaspoon of oil to the frying pan. Add ½ teaspoon each of mustard seeds and onion seeds (the original recipe called for black mustard seeds but I only had yellow mustard so I decided to mix it with onion seeds). Gently fry the seeds then add 1 tsp of curry powder. Stir for a few seconds before mixing in with the vegetables.

  • Cook for a further 30 minutes.

The original web page had some negative comments where people didn't like the combination of curry and celeriac. The recipe called for 1 tablespoon of curry powder, which may be a bit too much.