Root veg in blankets
- Portion size: Makes 8
- Hands-on time 15 min. Oven time 15 min
- Difficulty: easy
Using an apple corer to cut out neat cylinders of celeriac is the key to giving these sweet, earthy bites the X factor. Fresher and lighter than their sausagey counterparts, they’re the best side dish you can serve up at Christmas dinner.
Looking for a classic pigs in blankets recipe? Click here for sausages-wrapped-in-bacon perfection.
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Ingredients
- ½ celeriac
- Juice ½ lemon
- 4 rashers streaky bacon
- 2 tbsp apple sauce (optional)
- 1 tbsp roasted chopped hazelnuts (optional)
Useful to have
- Apple corer
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Method
- Peel the celeriac then use an apple corer to cut out 8 cylindrical batons (or cut into neat rectangular batons). Put them in a bowl of water with the lemon juice as you work to stop them turning brown.
- Heat the oven to 170°C/gas 5 and bring a pan of salted water to the boil. Add the celeriac batons and blanch for 5 minutes. Meanwhile, cut each piece of bacon in half and run the back of your knife along each piece to stretch them out a little.
- Drain the celeriac, allow to cool slightly, then wrap a piece of bacon around each baton, using a cocktail stick to secure the bacon in place. Roast for 15 minutes until crisp and golden, then dip in apple sauce and sprinkle with hazelnuts (if using).
Nutrition
- 47kcals Calories
- 3.1g (1g saturated) Fat
- 2.5g Protein
- 1g (0.8g sugars) Carbs
- 2.2g Fibre
- 0.5g Salt
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