Celeriac bravas

Prep time 10 mins • Cook time 40 mins • Cals 100 approx. • Stage 1

SERVES 4 • 1 large celeriac

• Olive oil spray

• Pre-made sofrito sauce (see previous page)

• Handful of fresh parsley, chopped

• Mixed salad leaves, to serve

PREHEAT the oven to 200c/fan 180c/gas 6. Using a large knife, slice the top and bottom of the celeriac so you have a flat surface. Stand it on a chopping board and use the knife to slice down around the edges, removing the skin and any gnarly bits. Chop it in half and then chop each half into 1-2cm cubes. Spray a roasting tin with oil, add the celeriac cubes, and then spray more oil over them so they are lightly coated. Roast on the top shelf of the oven for 40 minutes (turning halfway through to ensure even cooking) or until golden and crispy. Take the roasting tray out of the oven and then transfer the celeriac to a bowl to cool slightly. While it’s cooling, place a few spoonfuls of sofrito sauce in a glass bowl, cover with cling film and heat in the microwave for 2 minutes or until adequately heated, stirring halfway through. Divide the celeriac between 4 bowls and spoon the sauce over the top. Sprinkle with chopped fresh parsley and serve with a handful of mixed leaves.