Celeriac is often drenched in cream and butter, but here the delicate spices give it a Middle Eastern flavour. This goes well with chicken, lamb-leg steaks or fish – especially if using North African spices.
1 large or 2 small celeriac
3tbsp olive oil
A pinch of smoked paprika
A pinch of cayenne pepper
A pinch of ground cinnamon
Grated zest of one lemon
Juice of 1 lemons
Sea salt and freshly ground black pepper
Peel the celeriac, cut into slices 5mm-1cm thick, then cut the slices into long, thin sticks.
Heat the oil in a large pan, add the celeriac sticks and fry for about 15 minutes, until slightly browned.
At this point sprinkle with the spices, lemon zest and juice and 100ml water.
Simmer for about 10 minutes, until the celeriac is just tender.
Season to taste, adding more lemon juice if necessary.