Slow roasted celeriac with green tahini sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 180C. Scrub the celeriac clean, using a brush to clean away any soil from the root. Place 2 sheets of foil on a tray in a cross pattern and position the celeriac in the middle, root side up. With the tip of a small, sharp knife, pierce the celeriac all over about 10 times. Rub with olive oil, sea salt and pepper and sprinkle over the thyme sprigs.

Step 2

Place the butter on top of the celeriac and fold the foil over tightly to seal. Roast for around 2-2.5 hours until tender, basting twice through cooking.

Step 3

Around 10 minutes before the celeriac is ready, carefully open the foil, baste and cook uncovered until golden.

Step 4

In a food processor blitz the tahini ingredients and ½ teaspoon of salt until smooth. Taste for seasoning, blitz again and set aside.

Step 5

Combine all ingredients in a small saucepan and warm over medium heat. Cook until the seeds are lightly golden. Pour the mix onto a tray lined with baking paper and, when cool, lightly break up.

Step 6

Place the celeriac on a board and carve into wedges. Drizzle with the sauce and scatter over the seeds and micro herbs. Serve with a wedge of lemon.