Celeriac is a type of celery cultivated for its root rather than its leaves. Available over the winter months, the round, rather knobbly root should be peeled and used raw (grated) or cooked (it makes a delicious purée).
Serves: 6
INGREDIENTS
5 medium beetroot
400 grams celeriac
Dressing
1⁄2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons horseradish sauce
finely grated zest of 1 lemon
2 tablespoons lemon juice
3 tablespoons chopped dill plus extra for garnish
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C.
Wash the beetroot and trim the tops to 4cm. Do not peel or trim off the tail. Wrap the beetroot in tinfoil and place in a baking dish. Roast for 1 1⁄2 - 2 hours or until tender.
Combine the sour cream, mustard, horseradish, lemon zest and juice and the dill. Season. Peel the celeriac and grate either on a box grater or in your food processor. Immediately mix into the sour cream mixture to prevent browning. Cover and place in the fridge until ready to use.
When the beetroot is cooked, peel and cut into wedges. It’s a good idea to wear disposable gloves for this job. Place on a serving plate and dollop over the remoulade. Sprinkle with extra dill to garnish.
Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeCeleriac and Ricotta Soup with Chilli Oil and Sourdough Croutons
Article by Jane Lyons
RecipeRadish and Spring Onion Rmoulade on Tuna
Article by Laura Faire
RecipeCeleriac, White Bean and Horseradish Mash
Article by Claire Aldous
RecipeBalsamic Beets with Cauliflower and Parsnip Puree, Garlic Greens and a Walnut Herb Crumb
Article by Kelly Gibney
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!