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Oops! The Moroccan meal went even better than expected (a long story involving a very nice bottle of wine from a French ex-colleague) so the recipes will have to wait for another day. It also meant that we wanted comfort food that didn’t take too much thought today. But there was a slight matter of the celeriac looking at me from the veg rack. I had some salmon that needed using up, so there was only one thing for it............fish and chips: but not as we know it!


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Celeriac oven chips

Pre-heat the oven to 220 deg C/fan oven 200 Deg C

Cast aside all thoughts of the celeriac looking like something out of Alien (be afraid John Hurt) and wash and peel it. Then cut it into chunky chip sized chunks, put them into a pan of cold water, bring to the boil and par-boil for 2 minutes.

Now drain the chips and put them back in the pan with 1 tbsp of veg oil, a dash of sea-salt and 1 tbsp cumin. Toss the chips in the pan so they end up coated in the seasoning and oil.

Spread the chips out on a baking tray, and then put them into the oven to bake for 30 – 35 minutes.


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I served them with some pan-fried salmon and some beetroot and carrot salad, see here, and very nice it was too!

I’m hoping we’ll get another celeriac in the veg bag soon, as I have quite a few plans for other celeriac recipes (we’re talking curry, gratin and other such yummy dishes).


 


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