Whole Roasted Celeriac

Whole roasted celeriac adapted from Jamie Oliver's Zombie Brain recipe in Save with Jamie. This time with a curried yoghurt sauce.

Course Main Course

Cuisine International

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 322kcal

Author Corina Blum

Ingredients

1 whole celeriac
1 tablespoon olive oil
½ teaspoon dried thyme or use a sprig of fresh thyme
pinch of black pepper
pinch of salt
2 cloves garlic in their skins but crushed slightly with the back of a knife.
200 g pearl barley
½ onion finely diced
2 cloves of garlic crushed
400 g mushrooms
2 teaspoon curry powder
200 ml stock
3 tablespoon natural yoghurt

Metric - US Customary

Instructions

Scrub the celeriac to make sure it's really well cleaned as you don't peel it.
Take a large piece of aluminium foil. Put the celeriac in the middle, drizzle with the olive oil, season with a little salt and pepper and sprinkle over the thyme and the 2 whole cloves of garlic. Wrap the celeriac up well.
Cook it for 2 hours in the oven at 180C until it is soft all the way through.
While the celeriac is cooking, cook the pearl barley.
About 30 minutes before the celeriac is ready, cook the onions gently with a little olive oil until they are soft then add the crushed garlic.
Cook for about a minute before adding the mushrooms and the curry powder.
Add the stock and turn up the heat a little. Let it simmer until the liquid has almost disappeared.
Stir in the yoghurt and cooked pearl barley at the end.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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