Name: Smokin’ hot honey celeriac wedges
Total time: 2700 s
Yield: 4
Ingredients: 1 celeriac; 4 tablespoon hot honey marinade; 4 tablespoon mayonnaise; 2 teaspoon chimichurri

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Peel the celeriac (1) , slicing off the top and bottom and running a vegetable peeler down the sides to remove the tough skin. Cut the celeriac into thick wedges.

Step 2

Bring a large saucepan of salted water to the boil and blanch the wedges (boiling rapidly, uncovered, for 3 minutes). Drain the wedges, return them to the pan and tip the smokin' hot honey marinade (60 mL) over them while they’re still warm. Add 1 tbsp olive oil and season to taste. Toss until well coated.

Step 3

Tip the wedges onto a heavy baking sheet and cook them in the oven for about 30-35 minutes, until crisp and cooked through.

Step 4

Make the dip by stirring the mayonnaise (55 g) and chimichurri (10 mL) together in a small bowl. Serve the dip alongside the wedges and let everyone dig in.

Smokin’ hot honey celeriac wedges

RECIPE

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