Celeriac perplexes a lot of people, but while it might not be the prettiest of vegetables, it is surprisingly simple to prepare and extremely versatile—not to mention absolutely delicious with a celery-like flavour.
90 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
1 tbsp curry powder (Green Valley Spices, Stalls 36-40, B Shed)
1 tsp black mustard (nigella) seeds (Green Valley Spices, Stalls 36-40, B Shed)
1 large celeriac, peeled and cut into thick chips (Market Organics, Stalls 45-55, I Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
Preheat oven to 210°C.
Melt butter in a small pan over medium heat. Add curry powder and black mustard seeds and cook for a couple of minutes, until sizzling.
Place celeriac chips into a roasting pan, drizzle with the butter and season with salt and pepper. Use your hands to make sure celeriac is well coated.
Bake for 25-30 minutes, giving the tray a good shake every so often, until chips are golden-brown.