Two-part pheasant
Try this faff-free method of cooking pheasant and produce a sensational roast
Celeriac oven chips
- Preparation and cooking time
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 2 large celeriac(1.3kg/3lb total weight)
- 3-4 tbsp groundnut or vegetable oil
- 1 tbsp mild curry powder
Nutrition: per serving
- kcal81
- fat6g
- saturates1g
- carbs4g
- sugars0g
- fibre6g
- protein2g
- salt0.63glow
Method
step 1
Pre-heat your oven to 230C/ gas 8/ fan 210C. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
step 2
Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.
step 3
Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). Cook them in the oven for about 30-35 minutes.
