Herb-baked celeriac

Herb-baked celeriac

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(7 ratings)

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


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


  • 1 celeriac



    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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 thyme sprigs
  • 3 bay leaves
  • 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 a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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20th Apr, 2020
I made this tonight and it wasn't soft enough to spoon after 2.5 hours. It needed another hour at 200 degrees. Also not sure of the point of the herbs. They are just left for decoration?
26th Jan, 2020
I cooked this in the aga for one hour roasting oven and two hours baking oven and it was perfectly cooked - Mashing with just a fork. A novel way to serve and lovely flavour.
31st Dec, 2018
I have baked Celeriac on a number of occasions now, it never fails to impress. This one reminded me of the Polish soup (Czosnkowa) that comes served in a bread bowl with a lid on it. I did the same with the Celeriac so, I baked the Celeriac for 2.5 hours at 190 degrees (fan) but, i combined one of the other recipes so i rubbed the celeriac all over with Olive oil and Lemon Zest then put a whole Garlic individual cloves into the grease proof and foil pocket with Thyme and Rosemary sprigs, I squashed a few of the cloves and put 50g of butter on the top before closing the foil up. When cooked through I scooped out the soft inside and gathered up the cloves and a little of the cooking juice and pureed it, put it back into the Celeriac Pot and served it up so everyone could help themselves. I have had roasted Celeriac that has not cooked properly but, it is just a case of trial and error and the final result is worth the errors...
21st Apr, 2016
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.
28th Mar, 2016
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.
26th May, 2014
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.
19th Jan, 2014
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!
17th Jan, 2014
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.
16th Jan, 2014
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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