Tandoori Celeriac

Ingredients

Celeriac

1 large, peeled and cut into thick slices or wedges

Greek yogurt

1 cup

Tandoori masala

2 tablespoons

Lemon juice

1 tablespoon

Garlic

2 cloves, minced

Ginger

1 inch piece, grated

Salt

1/2 teaspoon, or to taste

Cilantro

1/4 cup, chopped

Lime wedges

for serving

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare your celeriac by peeling it and cutting into thick slices or wedges.
3. Prepare the marinade by combining the Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, salt, and chopped cilantro in a large bowl. Mix until well combined.
4. Add the celeriac slices or wedges to the marinade. Toss until the celeriac is fully coated in the marinade.
5. Arrange the marinated celeriac on the prepared baking sheet, ensuring they are spread out and not overlapping.
6. Roast in the preheated oven for 30-35 minutes, or until the celeriac is tender and has a slight char.
7. Remove from the oven and let cool slightly. Serve hot with lime wedges on the side for squeezing over the top.