Herb-baked celeriac

Herb-baked celeriac

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(4 ratings)

Prep: 15 mins Cook: 2 hrs - 2 hrs, 30 mins

Easy

Serves 4
Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal160
  • fat14g
  • saturates7g
  • carbs5g
  • sugars3g
  • fibre7g
  • protein3g
  • salt0.8g
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Ingredients

  • 1 celeriac
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    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
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 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.

  2. 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.

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Comments (6)

Inspiredcook's picture

The herb baked celeriac is a hit on our Sunday lunch menu. If I don't put it on I'm asked where it is. I think maybe that the differing sizes may have to be compensated for by altering cooking times. There is never any left over, much to my dismay! even when I find the largest one I can. May have to start doing one for each end of the table? Anyway persevere, it's one of the nicest ways to serve it and it always sparks up conversation with guests, especially those that haven't tried celeriac ever.

jessicarichardson's picture

I agree with theshop. I put this in the oven with a roast chicken at 220^C and left it in for two hours, but it wasn't soft enough to mash when it came out. We sliced it up into wedges and still ate it, but it was still a bit disappointing. We ended up with most of it left over, so we're using it for soup. I won't be making this again.

marleneberry889's picture
5

Just made this and thought it was lovely. I usually make 'crushed celeriac' which the family love but my husband thought this was better. Made whilst I had something else in the oven & baked for 2 1/2 hours using a medium sized celeriac. I then peeled it (came off easily) and mashed in a bowl with the butter. Having read the other comments I chose to increase the oven temperature to 170C (fan) & 180C for the last 1/2 hour. Had it as an accompaniment to sausage casserole.

kingthorpe's picture

I am afraid I have to agree with theshop! I cooked a medium-sized celeriac for over three hours at the recommended temperature. After that it was still nowhere near being cooked as per the picture! I had to peel it and boil for another 30 minutes and then whizz it in the blender to get rid of the lumps and make it creamy and edible. I wont be using this recipe again as it was a monumental waste of electricity!

arabella8's picture
4

That's a shame the recipe didn't work out for the previous reporter. I found that 2.5 hours in the oven was just right to cook the celeriac through and I served it at the table with a spoon alongside steak pie. I ate up all the leftovers, skin and all, with sausages and brown sauce over the following days. Very good. This has made celeriac one of my favourites.

theshop's picture
1

I was really looking forward to this rather novel way of cooking and presenting celeriac, unfortunately it didn't happen as even after 3 hours plus cooking it was still not cooked and had turned rather brown.Eventually I simply peeled it and cooked it in the microwave. The celeriac simply refused to cook. I could have tried other things eg chopping it mashing it and somehow turned it into a soup with stock etc etc but as dinner was ready I simply left it!!! Sorry but I was really disappointed. This is the first time any Good Food recipe has not worked . Maybe someone else will have more success. I look forward to hearing from them.

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