Claudia Roden’s Roast Celeriac, Sweet Potato and Carrot with Tarragon Vinaigrette
Pair this sweet roasted celeriac, sweet potato and carrot bake with your favourite Sunday roast this winter. It would also work well as a Christmas side dish.
From the book
Med: A Cookbook
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Introduction
The sweet aniseed and slightly vanilla flavour of tarragon in the dressing adds an intriguing note to this root vegetable bake. It is a perfect winter accompaniment to meat and poultry grills and roasts and can also be eaten cold as a salad.
Ingredients
| 1 | celeriac |
| 3 | sweet potatoes |
| 3 | carrots |
| 3 tbsp | olive or sunflower oil |
| salt and black pepper | |
| For the tarragon vinaigrette: | |
|---|---|
| 3 tbsp | extra virgin olive oil |
| 1 tbsp | vinegar |
| 5 | tarragon sprigs, leaves stripped and coarsely chopped |
Essential kit
You will need: a large roasting tin.
Method
Preheat the oven to 200°C/180°C fan/gas 6. Line a large roasting tin with foil.
Peel the celeriac, sweet potatoes and carrots and cut them into chunks of about 3cm. Put them in the roasting tin, sprinkle with salt and pepper and pour over the olive or sunflower oil. Use your hands to turn the vegetables until they are well coated.
Roast for 50–60 minutes, turning them once, until they are tender and lightly browned in places. Cover with foil if they are getting too brown towards the end of the cooking time.
For the vinaigrette, mix the oil, vinegar, and salt and pepper to taste, beating with a fork, then stir in the tarragon. Pour over the roasted vegetables, turning them so that they are well coated.
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