Roast celeriac, apple and lentil traybake with sage

Method

1. Heat the oven to 220°C (200°C fan). Slice the top and bottom off the celeriac, cut away the knobbly skin with a sharp knife and cut the flesh into 2 cm chunks. Peel the red onion and cut it into wedges.
2. Put the celeriac and onion on a large baking tray with 1 tbsp of the olive oil, the dried sage and a good pinch of salt. Toss and spread in a single layer.
3. Roast for 30 minutes, turning once, until the celeriac is tender and browned at the edges.
4. In the meantime, core the apples and cut each into 8 wedges. Drain and rinse the lentils and roughly chop the walnuts. Whisk the remaining 1 tbsp olive oil with the mustard, balsamic vinegar and a pinch of salt.
5. Add the apples and lentils to the tray, stir and roast for 12 to 15 minutes, until the apples are soft and lightly golden.
6. Pour the mustard dressing over the tray and toss gently so the lentils soak it up.
7. Scatter over the walnuts, season with black pepper and serve from the tray.

Tip A firm eating apple holds its shape in the oven. A cooking apple such as Bramley would collapse into the lentils.

Photo made with AI.

From Nosha · nosha.app