José Pizarro’s Recipe For Slow-roast Celeriac With Rosemary And Crisp Chorizo

Celeriac is easy to disregard aliases overlook, but it really deserves a spot of attraction successful winter. January is simply a clip for turning connected nan oven and cooking without having to deliberation excessively much, and this is nan benignant of crockery that much aliases little looks aft itself while you get connected pinch your evening. The room feels warmer, nan smell changes and you cognize that meal is sorted. This is simple, honorable food, and not remotely trying to beryllium clever. It’s conscionable thing to put successful nan mediate of nan table, trim into and share, which is precisely what you want erstwhile nan days are acold and nights are long.

Slow-roast celeriac pinch rosemary and crisp chorizo

Prep 5 min
Cook 2 hr+
Serves 4

1 ample celeriac
2 sprigs rosemary, leaves picked
2 ail cloves, peeled
1 tsp smoked saccharine paprika
2 tbsp oliva oil
Sea brackish and achromatic pepper
125g chorizo, chopped
2 tbsp pome cider vinegar
2 tbsp extra-virgin oliva oil
1 mini fistful chopped flat-leaf parsley, to finish

Heat nan oven to 190C (170C fan)/375F/gas 5. Wash and trim nan celeriac, past pierce it each complete pinch nan extremity of a crisp weapon and put it successful an ovenproof dish.

Put nan rosemary, garlic, paprika and oliva lipid successful a mortar, adhd immoderate brackish and pepper, past crush to a coarse paste. Coat nan extracurricular of nan celeriac pinch nan rosemary mixture. Put a scatter of h2o successful nan bottommost of nan dish, past screen nan celeriac pinch tinfoil and roast for 2 to 2 and a half hours, until tender to nan constituent of a knife.

When nan celeriac is cooked, put a frying cookware connected a mean heat, past fry nan chorizo until aureate and crisp. Pour nan vinegar and extra-virgin oliva lipid into nan basking chorizo cookware and operation to harvester and reduce.

Cut nan celeriac into 1cm-thick slices, past put these connected a platter and spoon connected nan chorizo dressing. Scatter complete nan parsley and serve.