We’ve given this humble roasted celeriac dish a bold twist by swapping in our Kashmiri Chilli & Ginger Balsamic. The gentle heat of Kashmiri chilli and the zing of ginger marry beautifully with the earthy sweetness of celeriac - delivering warmth, depth, and a little spark in every bite.
Roasted Celeriac with Kashmiri Chilli & Ginger Balsamic
Serves: 4
Prep time: ~5 minutes
Cook time: ~20 minutes
Ingredients
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1 large celeriac (celery root), peeled and chopped into bite-sized chunks
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2 tablespoons Olive Oil
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Salt & freshly ground black pepper, to taste
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2 teaspoons dried herbs (e.g. thyme, rosemary or a mixed herb blend)
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2 tablespoons Kashmiri Chilli & Ginger Balsamic
Method
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Preheat your oven to 200°C (400°F).
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In a mixing bowl, combine the peeled and chopped celeriac with olive oil, dried herbs, salt, and pepper. Toss gently so everything is evenly coated.
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Spread the celeriac pieces in a single layer on a baking tray (don’t overcrowd them).
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Roast in the oven for about 15–20 minutes, turning once halfway, until they are golden on the edges and soft inside.
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In the last 5 minutes of roasting, drizzle the Kashmiri Chilli & Ginger Balsamic over the celeriac, then toss or turn so it glazes the pieces lightly. Return to the oven so the glaze can caramelise slightly.
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Once done, remove from the oven, taste, and adjust seasoning if needed (a dash more balsamic or salt). Serve hot as a lively, flavourful side dish.
