Herb-baked celeriac

Whole roasted celeriac

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal160
fat14g
saturates7g
carbs5g
sugars3g
fibre7g
protein3g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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."

Goes well with

Recipe from Good Food magazine, January 2014

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    Overall rating

    Rating: 4 out of 5.8 ratings

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