ROAST CELERIAC WITH MUSHROOM & HYSSOP
A delicious vegetarian mains
SERVES: 4 PREP TIME: 30 minutes COOK TIME: 90 minutes
INGREDIENTS
2 medium celeriac, cleaned and halved across the middle
2 tbsp olive oil
2 onions finely chopped
400g mixed mushrooms cleaned and finely chopped
200g crumbled feta cheese
1 tbsp fresh or dried hyssop finely chopped
1 tbsp fresh parsley finely chopped
Salt and pepper to taste
Heat the oven to 180C. Cut the base of each half celeriac to make a flat bottom and place the 4 halves on a roasting tin. Put into the oven for 40 mins or until the flesh starts to soften.
Heat the oil in a pan large enough to hold the onions and the mushrooms and gently fry the onions until soft but not brown. Turn up the heat, add the mushrooms and cook for 3 minutes. Place feta and chopped hyssop in a bowl and add the mushroom mixture. Scoop 2 tbsps of flesh from each celeriac half, chop roughly and add to the rest of the mixture. Combine thoroughly, season to taste and fill each celeriac half with the mixture.
Put the roasting tin back into the oven for another 40 minutes until they begin to brown and the celeriac flesh is soft.
Remove from the oven and serve, whole or sliced.
