We love Claudia Roden CBE, she is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon. 

She’s played a huge  part in introducing the food of Egypt in particular and the Middle East in general to Britain & many chefs, like Ottolegni, José Pizarro & Sam Clark credit her as an inspitation.

We love lots of her recipes but in particular this one as it’s super easy to prepare and can last all week.

SERVING SIZE: 6 people

INGREDIENTS

1 celeriac
3 sweet potatoes
3 carrots
3 tbsp olive oil
salt & pepper

For the tarragon vinaigrette
3 tbsp extra virgin olive oil
1 tbsp vinegar 
5 tarragon sprigs, leaves stripped & coarsley chopped 

METHOD
 
  1. Preheat the oven to 200°C/180°C fan/gas 6. Line a large roasting tin with foil.
  2. Peel the celeriac, sweet potatoes and carrots and cut them into chunks of about 3cm. Put them in the roasting tin, sprinkle with salt and pepper and pour over the olive or sunflower oil. Use your hands to turn the vegetables until they are well coated.
  3. Roast for 50–60 minutes, turning them once until they are tender and lightly browned in places. Cover with foil if they are getting too brown towards the end of the cooking time.
  4. For the vinaigrette, mix the oil, vinegar, salt and pepper to taste, beating with a fork, then stir in the tarragon. Pour over the roasted vegetables, turning them so that they are well coated.

What dishes should I try this with?

Helly loves eating this with butter chicken, it goes really well with the green beans and I love it with our yummy vegan dish, mushroom & cashew bourguignon, as the celeriac really compliments it.