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Root veg in blankets

Easy
December 2022

Easy
December 2022

Test kitchen approved

Makes 8
Hands-on time 15 min. Oven time 15 min

Using an apple corer to cut out neat cylinders of celeriac is the key to giving these sweet, earthy bites the X factor. Fresher and lighter than their sausagey counterparts, they’re the best side dish you can serve up at Christmas dinner.

Looking for a classic pigs in blankets recipe? Click here for sausages-wrapped-in-bacon perfection.

Nutrition: per serving

Calories: 47kcals
Fat: 3.1g (1g saturated)
Protein: 2.5g
Carbohydrates: 1g (0.8g sugars)
Fibre: 2.2g
Salt: 0.5g

Nutrition: per serving

Calories: 47kcals
Fat: 3.1g (1g saturated)
Protein: 2.5g
Carbohydrates: 1g (0.8g sugars)
Fibre: 2.2g
Salt: 0.5g

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Ingredients

½ celeriac
Juice ½ lemon
4 rashers streaky bacon
2 tbsp apple sauce (optional)
1 tbsp roasted chopped hazelnuts (optional)

Useful to have

Apple corer

Method

Peel the celeriac then use an apple corer to cut out 8 cylindrical batons (or cut into neat rectangular batons). Put them in a bowl of water with the lemon juice as you work to stop them turning brown.
Heat the oven to 170°C/gas 5 and bring a pan of salted water to the boil. Add the celeriac batons and blanch for 5 minutes. Meanwhile, cut each piece of bacon in half and run the back of your knife along each piece to stretch them out a little.
Drain the celeriac, allow to cool slightly, then wrap a piece of bacon around each baton, using a cocktail stick to secure the bacon in place. Roast for 15 minutes until crisp and golden, then dip in apple sauce and sprinkle with hazelnuts (if using).