Celeriac Marsala

Adapted from a Sophie Grigson recipe

1 celeriac, peeled and cut into wedges (from Pearman’s Farmhop)
Sunflower oil
5 tblsp of sweet Marsala


• Preheat oven to 160oC/gas mark 4
• Place celeriac wedges in an ovenproof dish, and drizzle with oil
• Season and pour the Marsala over
• Bake until brown and crisp. Basting occasionally. You may need to add a small amount of water near the end of the cooking time to prevent burning

Serve as an accompaniment to sausages, bacon, or poached eggs

Posted in Recipes.

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