Indian Spiced Celeriac
or rapeseed oil
(or just use ½for less heat if you prefer)
Coarse sea salt
Preheat oven to 220˚C/Gas 6.
Peel the celeriac with a large, sharp knife. Cut into 1½ -2cm slices, then into 1½-2cm thick chips. Toss in a bowl with the lemon juice as soon as you cut them, as celeriac can brown quickly.
Add the oil and spices to the bowl and toss together to coat. Transfer to a baking sheet and spread them out in a single layer. Sprinkle over a little salt.
Roast for 35-40 minutes, turning them once halfway through, until tender.