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    Tandoori celeriac with raita

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    Tandoori celeriac with raita

    By Ravneet Gill


    • Preparation time: 20 minutes + marinating
    • Cooking time: 50 minutes
    • Total time: 70 minutes + marinating

    Makes: 6


    ½ lemon, juice
    1 tbsp finely grated fresh root ginger
    1 tbsp crushed garlic
    1 green chilli, finely chopped
    20ml vegetable oil
    60g Greek yogurt
    1 tsp chilli powder
    2 tsp tandoori masala powder
    ½ tsp ground turmeric
    1 celeriac, peeled, halved and cut into 2.5cm slices

    ½ medium cucumber, coarsely grated
    200g Greek yogurt
    10g mint sauce


    1. Put everything apart from the celeriac (and raita ingredients) into a blender; whizz to a fine consistency. Put in a large bowl and add the celeriac. Mix until thoroughly coated, then cover and leave to marinate in the fridge for 2 hours. Preheat the oven to 170ºC, gas mark 5. Once marinated, give the celeriac one last mix, then put on a baking tray. Cook for about 50 minutes, until golden and tender.

    2. Meanwhile, for the raita, wrap the cucumber tightly in a clean tea towel; squeeze out the liquid. Transfer to a medium bowl with the yogurt, mint sauce and a pinch of salt; mix. Serve with the celeriac. 

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