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Celeriac roast dinner & trimmings

Celeriac roast dinner in a frying pan

Celeriac roast dinner & trimmings

Name: Celeriac roast dinner & trimmings
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4
Ingredients: 1 large celeriac or 2 small ones; 25g butter; 2 tbsp maple syrup; small bunch of thyme; 1 tbsp crème fraîche; cayenne pepper; freshly grated nutmeg; 25g butter; 1 onion finely chopped; 2 bay leaves; 1 large thyme sprig; 1 tbsp light brown sugar; 1 tbsp plain flour; 1 tsp Marmite; 1 tbsp tomato purée; 2 tbsp red wine vinegar; 1 vegetable stock pot or cube; soy sauce to taste; thyme leaves; 2 whole cooked chestnuts (optional)

Good Food team

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Serves 4

More effort

Prep: 40 mins

Cook: 2 hrs

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Serve this roasted and creamed celeriac with gravy for a veggie feast at Christmas

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Ingredients

Nutrition

Units:

MetricUS

For the roast celeriac

1 large celeriac

or 2 small ones
25g butter
2 tbsp maple syrup
small bunch of thyme

For the creamed celeriac

1 tbsp crème fraîche
cayenne pepper
freshly grated nutmeg

For the celeriac gravy

25g butter
1 onion

finely chopped
2 bay leaves
1 large thyme sprig
1 tbsp light brown sugar
1 tbsp plain flour
1 tsp Marmite
1 tbsp tomato purée
2 tbsp red wine vinegar
1 vegetable stock pot

or cube
soy sauce

to taste

To serve

thyme leaves
2 whole cooked chestnuts

(optional)

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Nutrition: Per serving

kcal274
fat14g
saturates8g
carbs25g
sugars17g
fibre13g
protein5g
salt2.21g

Method

step 1

Peel the celeriac (keep the skin), then cut a ‘steak’ that’s about 8-10cm thick from a cross-section of the middle. Save the other two celeriac pieces. Put the celeriac steak in a saucepan and just cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 12 mins. Carefully lift the celeriac out of the water (keep the water).
step 2

Heat the oven to 200C/180C fan/gas 6. Score the faces of the celeriac steak in a criss-cross, if you like. Heat the butter in an ovenproof frying pan until sizzling, then gently fry one side of the celeriac steak for 10 mins, until well browned. Flip it over, drizzle with the maple syrup and arrange the thyme around the steak. Bake for about 1hr 30mins, basting every 20 mins and turning it twice, until the celeriac has a dark glaze and feels tender when a knife is inserted into the middle.
step 3

Meanwhile, make the creamed celeriac and gravy. For the creamed celeriac, chop the celeriac offcuts into chunks and tip them into the reserved celeriac water. Bring to the boil and simmer for 10 mins, until soft, then use a slotted spoon to lift the celeriac out into a bowl (still keeping the water). Add the crème fraîche to the bowl, mash well, then season with salt, a pinch of cayenne and a grating of nutmeg. Set aside. If you want to be fancy, blitz with a hand blender or processor instead to make a smooth purée. Tip into a saucepan to reheat when needed.
step 4

To make the gravy, finely chop the reserved celeriac skin. Melt the butter in a frying pan, add the celeriac skin, onion and herbs, then fry for 15 mins, until the vegetables brown. Scatter over the sugar and continue to cook until sticky and caramelised. Stir in the flour until sandy, then add the Marmite and tomato purée. Cook to a sticky paste, then splash in the vinegar. Pour over about 400ml celeriac cooking water and add the stock cube and a splash of soy, then simmer everything together until you have a thickened sauce. Strain through a sieve into another pan or a jug.
step 5

About 10 mins before the roasted celeriac is ready, reheat the mash and gravy if needed. Bring the whole roasted steak to the table and carve into thick slices, or cut into quarters. Serve with the mash and gravy, then scatter with thyme leaves and finely grate some chestnut over, if you like.

Recipe from Good Food magazine, Vegetarian Christmas 2024

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