Mandarin-dressed roots

Mandarin-dressed roots
  • Serves icon Serves 4 as a side
  • Time icon Hands-on time 20 min. Oven time 30 min

Floral mandarins provide the perfect contrast for earthy celeriac and sweet carrots in this root vegetable side dish. Served on a bed of yogurt and scattered with mint, this side goes brilliantly with roast chicken, pork or white fish.

Browse our best-ever side dish recipes for dozens more ideas.

Nutrition: per serving

Calories
256kcals
Fat
14g (3.8g saturated)
Protein
8.3g
Carbohydrates
19g (17g sugars)
Fibre
10g
Salt
0.7g
Calories
256kcals
Fat
14g (3.8g saturated)
Protein
8.3g
Carbohydrates
19g (17g sugars)
Fibre
10g
Salt
0.7g

Ingredients

  • 1 celeriac (about 800g), peeled
  • 400g chantenay or small carrots, scrubbed (we used rainbow chantenay)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp cumin seeds
  • 3 mandarins
  • 1 tsp honey (ideally a floral one)
  • 1 small garlic clove, crushed
  • 200g greek yogurt
  • Small handful mint leaves, shredded

Method

  1. Heat the oven to 180ºC fan/gas 6. Cut the celeriac into 2-3cm chunks and trim the carrots. Spread out on a baking tray, drizzle with 1 tbsp oil, season and scatter over the cumin seeds. Roast for about 30 minutes, turning halfway, until tender.
  2. When the veg have roughly 15 minutes to go, prepare the mandarins. Squeeze the juice from one mandarin into a jug and add the honey and garlic. Peel and segment the remaining mandarins. Heat the remaining oil in a frying pan, then add the mandarin segments and cook over a medium heat for 2-3 minutes on each side until golden. Lift out of the pan onto a plate, then add the mandarin juice mixture to the pan and leave to bubble for a minute or two to thicken slightly. Season with salt, then pour into a jug.
  3. Spread the yogurt on a serving plate, top with the celeriac, carrots and mandarin, then drizzle over the dressing. Scatter with the shredded mint to serve.

delicious. tips

  1. Easy swaps You can use clementines (or any variety of orange) instead of mandarins – they just won’t have as much floral, complex flavour.

Recipe By

Emily Gussin

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