Roasted Celeriac

Ingredients

• 3 whole celeriac bulbs, peeled
• 1 cup chopped spinach
• 50g currants
• ¼ cup pickled red onions, chopped
• 250g instant wild rice mix
• Salt & pepper, to taste
• 3 tbsp olive oil

Method

• Preheat your oven to 180°C.
• Wrap each celeriac bulb in foil.
• Roast for 1 hour, until softened.
• While the celeriac cooks, place the chopped spinach, currants and diced pickled red onions into a bowl and combine.
• Microwave rice as per directions and tip hot rice into a bowl to wilt spinach.
• Once the celeriac is cooked, remove from the foil and cut off the top.
• Scoop out the inside of the celeriac, leaving a border around the edges and bottom.
• Dice the celeriac that you removed and add it to the rice filling.
• Taste the rice and season accordingly.
• Place the celeriac back onto a baking tray and spoon in the filling, pressing it down firmly but carefully and piling excess on top.
• Drizzle with olive oil and place a tent of foil over the top, then bake for 20 mins.
• Uncover and finish off for a further 15 mins.
• Cut each bulb in half to serve.