Roasted celeriac salad with red and green onions, chili optional. Bacon and poached egg on top.
Underused, often ignored on the shelves, celeriac needs a revival. Good for us from all points of view, some even say it’s making wonders in the “love making” department, it’s sweet and tender, and can be cooked in so many ways. Roasted celeriac should be a favourite more often.
Not really overtaking potatoes, but much better than turnips and swede, even beetroot.
- 1 celeriac cubed(600g)
- 2 red onions
- 4 spring onions (optional)
- 2 chillies (optional)
- 50ml olive oil
- 2 eggs
- 4 rashers of bacon
- oregano, thyme
Preheat the oven to 200C (400F).
Add the cubed celeriac, quartered onions, spring onions and chilies (if used) to the baking tray. Sprinkle with salt and pepper. Add the olive oil and toss everything together to coat evenly.
Bake for about 1 hour or until the veg are golden brown on the outside and nice and soft in the middle.
Leave to cool a little (best served warm not hot), and meanwhile prepare the crispy bacon (fry or bake), and poach the eggs in a little water (a touch of vinegar can be added to the water) for 3 minutes.
Serve the roasted celeriac salad on a plate with the bacon around it and the egg on top.
Because everything is better with an egg on top!!!
Sprinkle the herbs on the top and enjoy.