Whole Roasted Celeriac with Caper and Parsley Sauce
Roasting the entire head of celeriac concentrates its unique flavour. It also turns the skin dark and crispy, like a fancy baked potato. An air-fryer ...is our cooking method of choice here - the relatively long cook time means you will save energy this way, plus it gets the job done faster and yields a crispier skin. Serve this instead of potatoes as a side at your next Sunday roast. Read more
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NUTRITION PER SERVING (Read more)
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