In the heart of winter, when the days are short and the nights are long, there's something deeply comforting about a dish that requires little effort yet delivers rich, satisfying flavours. José Pizarro's recipe for slow-roast celeriac with rosemary and crisp chorizo is exactly that—a humble, honest creation that transforms an often-overlooked root vegetable into a centrepiece worthy of sharing around the table.
Why Celeriac Deserves Your Attention
Celeriac, with its knobbly exterior and earthy taste, is frequently ignored in favour of more glamorous vegetables. However, in January, when the desire for warmth and simplicity takes hold, it shines as a perfect candidate for slow roasting. This method not only tenderises the celeriac but also infuses it with aromatic herbs and spices, creating a creamy texture that pairs beautifully with the salty-sour notes of chorizo.
The Joy of Effortless Cooking
This recipe epitomises the kind of cooking that allows you to set it and forget it. As the oven works its magic, your kitchen fills with inviting scents of rosemary, garlic, and paprika, while you're free to attend to other evening tasks. It's a dish that requires minimal prep time—just five minutes—and then largely looks after itself over a couple of hours, making it ideal for busy weeknights or relaxed weekends.
Ingredients and Preparation
To serve four people, you'll need one large celeriac, two sprigs of rosemary with leaves picked, two peeled garlic cloves, a teaspoon of smoked sweet paprika, two tablespoons of olive oil, sea salt, black pepper, 125 grams of chopped chorizo, two tablespoons of apple cider vinegar, two tablespoons of extra-virgin olive oil, and a small handful of chopped flat-leaf parsley for garnish.
Step-by-Step Instructions
- Begin by preheating your oven to 190°C (170°C fan)/375°F/gas 5. Wash and trim the celeriac, then pierce it all over with the tip of a sharp knife and place it in an ovenproof dish.
- In a mortar, combine the rosemary leaves, garlic cloves, smoked sweet paprika, and olive oil. Add a pinch of sea salt and black pepper, then crush the mixture into a coarse paste. Use this to coat the outside of the celeriac evenly.
- Add a splash of water to the bottom of the dish to prevent sticking, cover the celeriac with tinfoil, and roast for two to two and a half hours. The celeriac is ready when it's tender enough to be easily pierced with a knife.
- While the celeriac is roasting, heat a frying pan over a medium flame. Fry the chopped chorizo until it turns golden and crisp, releasing its rich oils and flavours.
- Pour the apple cider vinegar and extra-virgin olive oil into the hot pan with the chorizo, stirring to combine and reduce slightly, creating a vibrant dressing.
- Once the celeriac is cooked, remove it from the oven and cut it into 1cm-thick slices. Arrange these slices on a platter, then spoon the warm chorizo dressing over the top. Finish by scattering the chopped parsley over the dish for a fresh, herbal touch.
Serving Suggestions and Final Thoughts
This dish is best served warm, straight from the oven, making it a perfect main course for a winter gathering. Its creamy celeriac base, enhanced by the aromatic garlic and paprika, contrasts delightfully with the crisp, salty chorizo and tangy vinegar dressing. It's not trying to be clever or overly complex—just good, hearty food that brings people together. Whether you're hosting a dinner party or simply craving a cosy meal at home, José Pizarro's slow-roast celeriac offers a delicious way to embrace the season's produce and enjoy the simple pleasures of cooking.
