• 0.5 celeriac (about 400g)
  • 4 tbsp olive oil, plus extra to serve
  • 3 eschalion shallots, peeled, halved and thinly sliced
  • 0.25 tsp ground cumin
  • 100 g blanched hazelnuts
  • 0.5 garlic clove, coarsely chopped
  • 2 tbsp lemon juice
  • 100 g Greek yogurt
  • paprika, for dusting
  • a little finely chopped parsley
  • carrot batons, celery heart or chicory leaves, toasted pitta, olives and / or pickled chillies, to serve


  1. 1

    Peel the celeriac, cut it into 3-4cm wedges and finely slice. Heat 3 tablespoons of the olive oil in a large saucepan over a medium heat and fry the shallots for a few minutes until softened, stirring frequently. Add the celeriac, season and continue to fry for 7-8 minutes, stirring, until golden, then stir in the cumin. 

  2. 2

    Add 75ml kettle-hot water, cover and cook over a low heat for 5 minutes more, until tender. 

  3. 3

    Whiz the hazelnuts in a food processor for 5 minutes or until they turn into a thick paste; scrape down the sides from time to time. Add the pan contents, the garlic, the lemon juice and remaining oil; whiz again to combine. Leave to cool for 15 minutes; add the yogurt, whiz again and season. 

  4. 4

    Transfer the mixture to a bowl. Drizzle with oil, dust with paprika and scatter over a little parsley, before serving with crudités, toasted pitta, olives and/or pickled chillies. 

Nutritional Details

Each serving provides
  • Energy 904kj 216kcal 11%
  • Fat 19.3g 28%
  • Saturates 2.8g 14%
  • Sugars 2.9g 3%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 716kj/171kcal

Each serving provides

4.5g carbohydrate 2.2g fibre 4.9g protein

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