Roasted Rainbow Carrots with Celeriac Purée & Sage Butter

Roasted Rainbow Carrots with Celeriac Purée & Sage Butter

Roast rainbow carrots whole until caramelised. Serve over a velvety celeriac purée (celeriac simmered in milk, then blended). Finish with a drizzle of brown butter infused with crispy sage leaves.

For the carrots:
600g rainbow carrots, peeled (leave small ones whole, halve larger ones)
1–2 tbsp olive oil
Salt & black pepper

For the celeriac purée:
1 medium celeriac, peeled and diced
300ml milk (or oat milk)
1 garlic clove, smashed
Salt

For the sage butter:
40g butter
6–8 sage leaves

Heat the oven to 200°C (180°C fan). Toss the carrots with olive oil, salt and pepper. Spread on a tray and roast for 30–35 minutes, turning once, until caramelised and tender.

Add celeriac, milk, garlic and a pinch of salt to a saucepan. Bring to a simmer and cook for 15–20 minutes until very soft. Drain (reserving the warm milk) and blend until smooth, adding a splash of the milk if needed to loosen. Taste and adjust seasoning.

Melt the butter in a small pan over medium heat. Add the sage leaves and cook until the butter turns nutty and the leaves crisp (2–3 minutes). Take off the heat.

Spread a generous spoonful of celeriac purée on each plate, top with the roasted carrots, and drizzle with sage butter and crisp leaves.