We're improving BBC Food

We are making some changes to the website over the next few months


Roast celeriac with marsala

As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game, in particular.

Unfortunately we are unable to add this recipe to your favourites, please try again later.