Confit celeriac with parsley oil
- Side
- 6
- 2 hours
Why celeriac isn’t a stalwart of Christmas dinners we’ll never know – it’s bang in season in December and offers something earthy against the sweetness of carrots and parsnips. Keep it rich and unctuous by confiting it, then drizzle it with this bright green oil to really turn heads.
Ingredients
Metric
Imperial
- 1 large celeriac, peeled and cut into thick wedges
- 400ml of vegetable oil, or enough to cover
- 4 sprigs of thyme
- 4 garlic cloves, lightly crushed
- smoked salt
- 1 handful of fresh parsley, roughly chopped
Parsley oil
- 1 bunch of parsley
- 200ml of vegetable oil
Method
To make the parsley oil, blend the parsley, vegetable oil and a pinch of salt until smooth
- 1 bunch of parsley
- 200ml of vegetable oil
Transfer to a pan and warm gently for 1 minute, then strain through a fine sieve. Set the oil aside
Place the celeriac wedges into a deep pan. Add the oil, thyme and crushed garlic, and make sure the wedges are fully submerged. Cook over the lowest heat, keeping the oil below a simmer (90-100°C), for around 1 hour 15 minutes or until the celeriac is tender
- 1 large celeriac, peeled and cut into thick wedges
- 400ml of vegetable oil, or enough to cover
- 4 sprigs of thyme
- 4 garlic cloves, lightly crushed
Once tender, preheat the oven to 220°C
Remove the wedges from the oil and place on a baking tray. Roast for 12-15 minutes until the edges are crisp and caramelised. Season with smoked salt
Transfer the hot wedges to a platter and finish with a generous drizzle of parsley oil and chopped parsley
- 1 handful of fresh parsley, roughly chopped
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