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Marco Pierre White is known for elevating humble ingredients into dishes that feel timeless and indulgent. This recipe does just that: celeriac, a vegetable often overlooked, is roasted until golden and buttery-soft, then set on a base of lentils infused with Greenfields Baharat and tart barberries for a sharp-sweet lift. A drizzle of turmeric yoghurt brings balance and colour. It’s the kind of dish that feels refined enough for a dinner party, yet rustic enough for a midweek supper when you want something more than ordinary.
Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes
1 medium celeriac (about 800g), peeled and cut into thick wedges
2 tbsp olive oil
1 tsp Greenfields Baharat
½ tsp Greenfields Ground Black Pepper
½ tsp Greenfields Sea Salt (coarse, crushed)
For the lentil ragout:
200g green or brown lentils
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 tsp Greenfields Ground Cumin
1 tsp Greenfields Ground Coriander
½ tsp Greenfields Cinnamon Sticks (grated or ground)
2 tbsp Greenfields Barberries (Zirishk)
400ml vegetable stock
1 tbsp tomato purée
For the turmeric yoghurt:
200g Greek yoghurt
½ tsp Greenfields Turmeric Powder
½ tsp Greenfields Cracked Black Pepper
Pinch Greenfields Himalayan Pink Salt (fine)
Fresh parsley or coriander leaves, to garnish
Heat the oven to 200°C (fan 180°C). Toss the celeriac wedges with olive oil, Baharat, pepper, and sea salt. Roast on a tray for 40–45 minutes until golden and tender.
While celeriac roasts, prepare the lentil ragout. Heat olive oil in a pan, add onion and garlic, and sauté until soft. Stir in cumin, coriander, and cinnamon.
Add lentils, tomato purée, and vegetable stock. Simmer gently for 25 minutes until lentils are tender, adding water if needed. Stir in the barberries and cook for a further 5 minutes. Season to taste.
Mix yoghurt with turmeric, pink salt, and cracked black pepper until smooth.
To serve, spoon the lentil ragout onto plates, top with roasted celeriac, and drizzle with turmeric yoghurt. Garnish with fresh parsley or coriander.
Calories: 365 kcal
Protein: 15g
Carbohydrates: 48g
Fat: 12g
Fibre: 14g
Sodium: 420mg
“I never thought celeriac could taste this luxurious – the spices and barberries really make it sing!
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