Confit celeriac with orange and dill

配料

2 large oranges, 5 thin strips of peel shaved off, then juiced to get 250ml

2 lemons, 3 thin strips of peel shaved off, then juiced to get 50ml

170ml olive oil

1 tsp demerara sugar

9 garlic cloves, peeled

1kg celeriac, trimmed and cut into 8 skin-on wedges

20g bunch dill, leaves picked and roughly chopped

½ red chilli (10g), thinly sliced

salt and black pepper

1 tbsp coriander seeds, crushed and toasted, to serve

200g feta, crumbled

6 warm pitas

步骤

Heat the oven to 190C (170C fan)/375F/gas 5. Put the first eight ingredients (including both the citrus peel and juices) in a 20cm x 30cm roasting tin with two teaspoons of salt and a good grind of pepper, toss to coat, then arrange the celeriac wedges flesh side down on the tray. Spoon the tray juices over the top, cover with foil, and bake for an hour and 30 minutes, basting and turning the wedges every half-hour – the celeriac is ready when a butter knife goes easily through the thickest part. Take out of the oven, lift off the foil and leave to cool for 30 minutes.

Stir half the dill and half the chilli into the celeriac pan, then sprinkle the rest on top with a third of the coriander seeds. Serve warm or cold with the remaining coriander seeds and the feta and pita, if using, on the side.