A yummy and crunchy side dish that is perfect for Christmas dinner and Sunday roasts!
I am choosing to detail some of the practical advise I came across while making these almost every week. So please do take a moment to read this
Macros: Please see end note :-)
Ingredients:
1Kg Celeriac, trimmed and cleaned weight.
25g Whey Isolate
Beef drippings - 3 x 250g blocks
Salt and pepper
Steps:
- Start by preheating your oven to 210C and placing the three beef dripping blocks into a deep roasting dish. We need to be sure that the dish can take the veg and the fat.
- To peal or not to peal... :-D .. The skin is edible, just needs a good scrub. It can add some texture by leaving it on, but this is completely your choice
- Preparing the cuts; we are after larger cuts. as celeriac has quite a large water content, smaller pieces will shrink on roasting, so we wand to go with cutting the veg in thirds, top to bottom, then each piece in to 3 or 4. you need to feel that they are just too big for them to be the right size.
- Parboil the celeriac for 10 minutes in vigorously boiling well salted water.
- Drop them into a colander and allow them to steam dry once done
- Coating the roasters; please note, if they are too wet then they powder will congeal. Coat them in whey isolate by tossing them in the colander while sprinkling the powder over them.
- Carefully add the coated roasters into the hot roasting dish - you want the roasters to be at last half submerged
- Roast in oven for 1 hour and take out once it's nice and golden
Timing is everything! so be sure these are ready just moments before you serve!
*With regards to macros, like every food that is deep fried, its very difficult to estimate the amount of fat that is absorbed and consumed. We can start by accepting the carbohydrate amount published by Tesco or other main supermarket as ~3g per 100g raw product, so if 1Kg celeriac feeds 6 people, then we would look at about 5g Carbs per serving plus the nutrition added from the whey isolate in the form of protein mainly.