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Honey-roast celeriac with mushrooms & thyme

Roasted celeriac on plate

Honey-roast celeriac with mushrooms & thyme

Name: Honey-roast celeriac with mushrooms & thyme
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Ingredients: 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)

Tom Kerridge

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 2 hrs

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Try this easy roasted celeriac for a stunning veggie main course to serve at a dinner party. Drizzle over truffle oil for added indulgence

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving (8)

kcal119
fat6g
saturates3g
carbs12g
sugars11g
fibre6g
protein2g
salt0.3g

Method

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.

Recipe from Good Food magazine, March 2019

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