How to make celeriac with coriander, dill and toasted walnuts

Combine the best of winter root vegetables with the freshness of citric flavours for a welcome relief from stodgy dishes. By Julia Platt Leonard

Give classic dauphinoise a makeover with citrus and herbs instead of heavy cream (Photos Julia Platt Leonard)

Citrus is a gift anytime of the year but in the winter it’s even more welcome.

While winter root-vegetable staples like turnips, parsnips and celeriac are perfect for a hearty gratin or a riff on creamy dauphinoise, sometimes something lighter and fresher is in order.

Citrus gets double billing in this dish – first to infuse olive oil for pan-frying the celeriac, and then a second lemon to spike a sauce made with coriander and dill.