Mandarin-dressed roots - delicious. magazine

Ingredients

• 1 celeriac (about 800g), peeled
• 400g chantenay or small carrots, scrubbed (we used rainbow chantenay)
• 3 tbsp extra-virgin olive oil
• 1 tsp cumin seeds
• 3 mandarins
• 1 tsp honey (ideally a floral one)
• 1 small garlic clove, crushed
• 200g greek yogurt
• Small handful mint leaves, shredded