Instructions
Follow the steps and taste along the way.
Preheat the oven
Preheat the oven to 220 °C, using top and bottom heat. Line a baking sheet with parchment paper.
Cut and season the celeriac
Cut the peeled celeriac into approximately 2 cm cubes. Toss them in a bowl with the olive oil, salt, and black pepper until evenly coated.
Roast until golden
Spread the celeriac in a single layer on the baking sheet and roast for 35 to 40 minutes. Turn the pieces after 20 minutes; they are ready when the edges are golden and a knife passes through them easily.
Prepare the horseradish yogurt
While the celeriac roasts, thoroughly mix the yogurt, grated horseradish, and lemon juice in a bowl. Leave the sauce at room temperature until the celeriac has finished roasting.
Finish and serve
Sprinkle the roasted celeriac with chopped parsley and serve warm with the horseradish yogurt. Add the sauce to the plate or serve it in a bowl alongside, so the cubes stay browned on the outside.
