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Local and seasonal food

Maple roasted roots with celeriac

By 3rd December 2019No Comments

a photo of celeriac root from Tayport Community Garden

So, parsnips, carrots, neep, and …wasn’t very sure of the name of the odd-looking ‘root’ I found in my community garden veg box! Turns out it was celeriac – not easy to pronounce, let alone know how to cook it! Thank goodness, my ‘foodie’ step-daughter was at hand to make these delicious veggie chips. Enjoy! (We did!). You will find recipes for other winter veg in my veg box in my previous blog.


A photo of maple roasted rootsIngredients:
– 1 large celeriac
– 2 large parsnips
– 2tbsp maple syrup (or honey)
– Butter
– Salt
– 1tsp chilli flakes (optional)

– Preheat the oven to 200C
– Peel & chop the roots, and place in a roasting tin
– Drizzle with maple syrup, top with butter, salt, chilli flakes
– Place in oven. Once butter is melted, stir roots to coat evenly
– Roast for 40 mins or until golden brown



I grew up on a farm in the NE of Scotland so have always had a close affinity to land and growing my own food. As a family we ate only what was in season and preserved fruit and vegetables if there was a glut. I am still passionate about cutting air miles on the food I eat. I’m lucky to live close to the Tayport Community Garden and pop in regularly for advice and produce.

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