Confit celeriac with orange and dill

side dish · ⏱ 120 min · 6 portions · 22.0 g carbs / portion · vegetarian · allergens: gluten, milk

v4 · rb0e705f985 20260727Z1751 1 kg celeriac 20 g dill 10 g red chilli 1 tbsp coriander seed 200 g feta 6 pieces pita 🔥 preheat oven to 190°C and prepare a roasting tin 🔪 mix orange and lemon peel and juices with olive oil, demerara sugar, garlic, salt, and pepper 🌀 toss celeriac wedges with the citrus and oil mixture and arrange flesh side down 🔥 ⏱ 1 h cover with foil and bake 30 min, basting and turning every half-hour ⏳ ⏱ 30 min cool uncovered 🌀 stir half the dill and half the chilli into the celeriac pan ⏳ sprinkle the rest of the dill and chilli and top with 1/3 of the coriander seeds crumble feta 🍳 warm pitas 🍽 assemble pitta with celeriac and feta and serve with the remaining coriander seeds on top Confit Celeriac 🎉 2 pieces orange 2 pieces lemon 170 ml olive oil 1 tsp demerara sugar 9 pieces garlic salt to taste black pepper to taste half · 10 g dill half · 5 g red chilli rest · 10 g dill rest · 5 g red chilli third · ⅓ tbsp coriander seed remaining · ⅔ tbsp coriander seed
http://flowcooking.food/en-us/recipe/392/confit-celeriac-with-orange-and-dill/