Cooking Instructions
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.
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 (4 Tbsp)
over them while they’re still warm. Add 1 tbsp olive oil and season to taste. Toss until well coated.
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.
4.
Make the dip by stirring the
mayonnaise (4 Tbsp)
and
chimichurri (2 tsp)
together in a small bowl. Serve the dip alongside the wedges and let everyone dig in.