Celeriac wedges with mustard yogurt
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Celeriac's rough outside hides a pale, fragrant centre. Trim it on a stable board and cut wedges that are thick enough to stay soft within. The cool yogurt sauce is most useful underneath or beside the vegetables, leaving their brown edges exposed.
For 3 side portions, use 600g peeled celeriac, 2 tablespoons olive oil, ½ teaspoon thyme leaves, 150g plain yogurt, 1 teaspoon Dijon mustard and 2 teaspoons lemon juice. Contains celery, milk and mustard.
Heat the oven to 220°C conventional/200°C fan. Cut celeriac into wedges about 2cm thick, rinse and dry. Toss with oil, thyme and a small pinch of salt. Spread on a metal tray and roast for 35–45 minutes, turning once, until easily pierced and golden at the edges.
Mix yogurt with mustard and lemon and keep chilled while the vegetables finish. Serve with celeriac and black pepper. Allow about 55 minutes. Trim away any tough central fibres before cooking. Cool spare wedges promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot. Keep sauce refrigerated following its yogurt label.