Full of flavour and texture, this seasonal side goes well with a Sunday roast. The soft celeriac, strong blue cheese and crunchy walnuts are a match made in heaven
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal221
- fat15g
- saturates7g
- carbs12g
- sugars11g
- fibre6g
- protein6g
- salt0.6g
Ingredients
- 1 large celeriac (about 800g-1kg)
Celeriac
sell-air-e-akThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 60g walnuts, toasted and chopped
Walnut
wall-nutWalnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 tsp thyme leaves
- 100g blue cheese, crumbled
- 50g butter, chopped
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml honey
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
Method
Peel the celeriac, keeping it as round as possible. Make a slight indent using a 6-7cm biscuit cutter in the top of the celeriac or score using a knife. Use the indent as a guide to hollow out the middle with a melon baller or apple corer until you’re halfway down.
Heat oven to 180C/160C fan/gas 4. In a bowl, toss the walnuts, thyme and blue cheese together, then pack into the cavity – don’t worry if the filling sticks out of the top. Next, lay out a sheet of tin foil large enough to cover the celeriac. Put the celeriac in the middle, dot the butter on top and around it, then drizzle with honey and sprinkle with salt. Wrap the celeriac in the foil, making sure there are no gaps, and roast for 1 hr 15 mins or until soft. Once cooked, open the foil and roast for a further 15 mins until golden. Serve the celeriac on a chopping board and reserve the juices in a dish to spoon over.
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