Honey-roast celeriac with mushrooms & thyme
- Preparation and cooking time
- Serves 6 - 8
- 1 small celeriac (about 900g), trimmed and peeled
- small bunch thyme
- 100ml honey
- 50g butter , diced
- 2 button mushrooms
- handful parsley leaves , finely chopped
- truffle oil (optional)
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.