- 1 celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 thyme sprig
- 3 bay leaf
- 1 garlic bulb, broken into cloves
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more.
To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.
Cooking celeriac whole
Our food editor Barney says: "Here’s a novel way of cooking a celeriac that means you don’t have to peel it – but you’ll need to give it a good scrub to get rid of any bits of soil. It takes two hours in the oven, but if you’ve got something meaty already roasting or slow-cooking, it’s well worth slipping the celeriac in to serve alongside."