Celeriac Marsala

Adapted from a Sophie Grigson recipe

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

Method

• 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.

Leave a Reply