EAT IN SEASON
Ingredients:
- 2 large celeriac
- 3-4 tbsp rapeseed oil
- 1 tbsp mild curry powder
Method:
- Pre-head your oven to 230C. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a sharp knife to remove the tough skin. Cut the celeriac into thick slices and then into chips.
- Bring a large saucepan of salted water to a boil, throw in the chips and blanch. Drain the chips and throw them back into the saucepan. Add the rapeseed oil, curry powder and sea salt. Toss until well coated.
- Spread the chips over a large baking sheet, leaving plenty of space. Cook them in the oven for about 30-35 minutes.
Plate them up and Enjoy!
