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Tandoori celeriac with raita

Tandoori celeriac with raita

By Julian Xu
20’ Prep time
50’ Cook time
70’ Total time
170 Calories
6 Serving

Summary

This is such a spicily satisfying way to cook celeriac. ravneet gill's punchy marinade also works well for half a head of broccoli, if you prefer it; after marinating, cook in the oven on a high heat until tender and slightly charred.
Julian Xu 0 Followers

Step by Step

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Step 1

Put everything apart from the celeriac (and raita ingredients) into a blender; whizz to a fine consistency. Put in a large bowl and add the celeriac. Mix until thoroughly coated, then cover and leave to marinate in the fridge for 2 hours. Preheat the oven to 170ºC, gas mark 5. Once marinated, give the celeriac one last mix, then put on a baking tray. Cook for about 50 minutes, until golden and tender.
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Step 2

Meanwhile, for the raita, wrap the cucumber tightly in a clean tea towel; squeeze out the liquid. Transfer to a medium bowl with the yogurt, mint sauce and a pinch of salt; mix. Serve with the celeriac.

Ingredient

  • Lemon
    Lemon
    0.5
  • Vegetable oil
    Vegetable oil
    20 mls
  • Greek yogurt
    Greek yogurt
    60 grams
  • Green chilli
    Green chilli
    1
  • Ground turmeric
    Ground turmeric
    0.5 tsp
  • Celeriac
    Celeriac
    1
  • Chilli powder
    Chilli powder
    1 tsp
  • Fresh root ginger
    Fresh root ginger
    1 tbsp
  • Garlic
    Garlic
    1 tbsp
  • Medium cucumber
    Medium cucumber
    0.5
  • Tandoori masala powder
    Tandoori masala powder
    2 tsp
  • Mint sauce
    Mint sauce
    10 grams

Nutrition Facts

View nutrition facts
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