José Pizarro’s slow-roast celeriac with rosemary and crisp chorizo

José Pizarro offers a recipe for slow-roast celeriac with rosemary and crisp chorizo, presented as a simple winter dish that largely looks after itself.

The piece notes celeriac is easy to ignore but deserves attention in winter. January is described as a time for turning on the oven and cooking without much thought; the dish is said to warm the kitchen, change the smell and provide a straightforward meal to put in the middle of the table and share.

Recipe details: prep 5 minutes, cook 2 hours or more, serves 4. Ingredients listed include 1 large celeriac, 2 sprigs of rosemary (leaves picked), 2 garlic cloves, 1 tsp smoked sweet paprika, 2 tbsp olive oil, sea salt and black pepper, 125g chorizo, 2 tbsp apple cider vinegar, 2 tbsp extra-virgin olive oil and a small handful of chopped flat-leaf parsley.

Method summary: heat the oven to 190C (170C fan)/375F/gas 5, wash and trim the celeriac and pierce it all over, coat it with a coarse paste of rosemary, garlic, paprika and olive oil, add a splash of water to the dish, cover with foil and roast for two to two and a half hours until tender to the point of a knife. Fry the chorizo until golden and crisp, pour in the vinegar and extra-virgin olive oil and reduce, then slice the celeriac into 1cm-thick slices, arrange on a platter, spoon over the chorizo dressing and scatter over parsley before serving.

Key Topics

Culture, José Pizarro, Celeriac, Chorizo, Rosemary, Apple Cider Vinegar