Bombay Celeriac

I still had half of a giant celeriac left over from making my root vegetable curry again last week and as it had previously worked so well when I made celeriac chips I thought I’d have another experiment with using it to replace potatoes. I just used my normal bombay potato recipe with the potato switched for celeriac and used less oil as well. It turned out OK, different to the real thing as you would expect but still a nice dish in itself. I’ll have to give it a try with swede as well.

Ingredients

400g celeriac peeled and cut into bite sized chunks
1 tablespoon sunflower oil
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
3cm fresh ginger, grated or chopped very fine
Salt and pepper to taste

Method

1. Boil the celeriac chunks for 12 minutes.
2. Heat the oil in a frying pan to a medium heat and throw a couple of the mustard seeds in – if it is hot enough they will pop. Have a pan lid to the ready in case they start popping out and throw in the remaining mustard seeds.
3. When the mustard seeds stop popping add the chilli powder, turmeric and ginger and fry stirring constantly for 1 minute.
4. Add the celeriac and stir to make sure all pieces are coated with the spiced oil.
5. Cook for 5 minutes stirring occasionally until golden brown then allow any excess oil to drain on a power towel.

Leave a Reply

Your email address will not be published. Required fields are marked *