
Mandarin-dressed roots
- Published: 11 Jan 24
- Updated: 18 Mar 24
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.

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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
- 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.
- 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.
- 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.
- Recipe from January 2024 Issue
Nutrition
- Calories
- 256kcals
- Fat
- 14g (3.8g saturated)
- Protein
- 8.3g
- Carbohydrates
- 19g (17g sugars)
- Fibre
- 10g
- Salt
- 0.7g
delicious. tips
Easy swaps You can use clementines (or any variety of orange) instead of mandarins – they just won’t have as much floral, complex flavour.
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