Name: Roasted garlic celeriac
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 (1.5kg) celeriac, peeled, cut into 3cm chunks; 2 tablespoon olive oil; 1 (70g) bulb garlic; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup (95g) low-fat yoghurt

Ingredients

1 (1.5kg) celeriac, peeled, cut into 3cm chunks

2 tablespoon olive oil

1 (70g) bulb garlic

1/3 cup coarsely chopped fresh flat-leaf parsley

1/3 cup (95g) low-fat yoghurt

Method

1.Preheat oven to 180°C (160°C fan-forced). Line oven tray with baking paper.

2.Combine celeriac with oil in large bowl. Place celeriac and unpeeled garlic bulb on tray. Roast, uncovered, turning occasionally, for about 1 hour or until celeriac is tender and golden brown.

3.Cut garlic bulb in half horizontally, squeeze garlic pulp from each clove over celeriac; toss together with parsley. Serve topped with yoghurt.

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