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Nutrition: per serving

  • kcal221
  • fat15g
  • saturates7g
  • carbs12g
  • sugars11g
  • fibre6g
  • protein6g
  • salt0.6g
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Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.9 out of 5.10 ratings

ZT

question

Could I use a different non blue cheese?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your comment. Feta or goats' cheese would well instead. Best wishes, BBC Good Food Team.

mirjambrady

Fantastic flavours, but takes WAY longer than stated. Ours was still hard after the allotted time.

missflops avatar

missflops

Really is delicious. I only had a small celeriac so scaled the ingredients down accordingly. Served alongside some pork sausages and it made for an easy and tasty supper. Great way to use celeriac.

Jenny Lacey

Delicious veggie roast

Jenny Lacey

I didn't have thyme or honey but I had a dill,mustard & honey condiment that went perfectly.

Lillolone

A star rating of 5 out of 5.

Really is a match made in heaven

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