This recipe is in categories Party food, Snacks, Starters, Vegetarian,

Difficulty: 3
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Number of servings: 4
This is a vegetarian recipe

Celeriac is available all year round but is at its best from September to April.

• 85g (3oz) butter
• 1 x 15ml spoon (tablespoon) curry powder
• 1 x 5ml spoon (teaspoon) black mustard seeds
• 1 large celeriac (peeled and cut into chips shapes)
• salt and pepper

1. Pre -heat the oven to fan 210°C/415°f/Gas Mark 7 
2. Melt the butter in a small pan 
3. Add the curry powder and black mustard seeds and cook for 1-2 minutes until sizzling 
4. Place the celeriac chips into a roasting tray and drizzle with the curried butter, season with salt and pepper and stir it all together to make sure the chips are well coated
5. Place in the oven and cook for 25-30 minutes, shaking the tray every so often, until the chips are golden