Method
- Preheat the oven to 200c fan. Pop the celeriac into a roasting tin and add 2 tbsp of the oil and plenty of salt and pepper. Toss together and roast for 25-30 minutes or until tender and a little golden. Sprinkle over 1 tsp of smoked paprika and a little salt. Toss together and return to the oven for 3 minutes so the veg can soak up the flavours.
- Meanwhile, chuck the peppers into a blender with the almonds, garlic, vinegar, remaining oil, remaining smoked paprika and a pinch of salt. Blend until you have a smooth sauce.
- To serve, swirl most of the sauce onto a serving plate and top with the celeriac. Spoon over the rest of the sauce and then rain down loads of smashed almonds and parsley. Drizzle over a little more oil and dive on in.
Ingredients
Serves 4
1 celeriac – washed and cut into 1cm wedges
4 tbsp olive oil, plus extra for drizzling
360g roasted red peppers from a jar, pat them dry
60g roasted unsalted, skinned almonds, plus extra for serving
2 cloves garlic
1 tbsp sherry vinegar (or red wine vinegar)
2 tsp smoked paprika
A small handful of finely chopped parsley leaves
Salt and pepper
