- 1 small celeriac (about 900g), trimmed and peeled
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- small bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 100ml honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 50g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 button mushrooms
- handful parsley leaves, finely chopped
- truffle oil (optional)
Heat oven to 200C/180C fan/gas 6. Put the celeriac in a large saucepan, cover with cold water and season. Bring to the boil, then turn down to a simmer for 10 mins.
Carefully lift the celeriac out of the water and transfer to a large roasting tin. Arrange the thyme around the celeriac, drizzle over the honey and top with the butter. Bake for about 2 hrs, basting every 20 mins, until the celeriac has a golden glaze and feels tender when a knife is inserted into the middle.
Cut the celeriac into wedges, finely grate the raw mushrooms over the top, sprinkle with the parsley and drizzle with truffle oil, if you like.