Roast Celeriac with Lemon (Oven or Air Fryer)

1 celeriac
1 tablespoon olive oil
1 lemon
salt and pepper
handful of fresh herbs

Pre-heat the oven to 190°C and line a baking tray with baking paper OR set the air fryer to 180°C.

Cut the root end off the celeriac then lay the flat end on the chopping board and, using a sharp knife, carefully slice off the skin in downward strips. Once peeled, cut the celeriac into slices and then again into chunks.

Put the celeriac pieces into a bowl and drizzle with the olive oil, some salt and pepper and the juice of half the lemon. Mix together well.

For oven-roasting: lay the celeriac pieces on the lined baking tray and place in the oven. Roast for 20-25 minutes, turning the celeriac pieces over half way through cooking.

For air-frying: lay the celeriac pieces in the air fryer basket, trying to keep them in a single layer. Air fry for 15-20 minutes, shaking the basket half way through cooking.

The cooking time depends on the size of the celeriac pieces. Check whether the celeriac is cooked through by piercing with a knife. It should feel soft and easy to slide the knife in. If there is resistance, just pop it back in the oven or air fryer for a few more minutes until soft. If it starts to brown too much, turn the oven temperature down a little.

Serve with another generous squeeze of lemon and some fresh herbs scattered over the top.

cookingwithcamilla.com