Whole Roasted Celeriac Recipes
BAKED CELERIAC
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories easy, side dish
Time 2h10m
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
- Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)
EASY ROAST CELERIAC
Delicious roasted celeriac makes a tempting alternative to roast potatoes, served with roasts, stews and any number of dishes.
Provided by Helen Best-Shaw
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat oven to 200°C / 400°F / GM6.
- Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
- Peel the celeriac and then cut into 2.5 cm/1" cubes.
- Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
- Mix well to coat each cube with oil and herbs.
- Roast for 15 minutes. Turn the celeriac with a spatula.
- Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
- Serve immediately.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
WHOLE TRUFFLE ROAST CELERIAC WITH CHEESE SAUCE & HAZELNUTS
Try this sensational whole truffle roast celeriac with creamy cheese sauce and hazelnuts. It makes a fantastic alternative vegetarian Christmas lunch or Sunday roast
Provided by Esther Clark
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Layer a large sheet of baking parchment over a large sheet of foil, then put the celeriac in the centre. Rub all over with the truffle oil, then season well. Scatter over the garlic and sage leaves, then bring the edges of the parchment and foil up, scrunching together to seal make a parcel. Put in a roasting tin and roast for 2 hrs, or until tender and golden. Baste halfway through with an extra drizzle of truffle oil, if you like.
- Meanwhile, make the sauce. Melt the butter in a saucepan until foaming, then add the flour and stir until smooth. Cook for 2 mins, then whisk in the milk, a little at a time, until fully incorporated and smooth and creamy. Whisk in the cheese and cream, then season to taste.
- Cut the roasted celeriac into four wedges. Spoon over the cheese sauce and scatter with the hazelnuts.
Nutrition Facts : Calories 493 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
WHOLE ROASTED CELERIAC
Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh
Provided by Barney Desmazery
Categories Side dish
Time 2h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender - if not give it 30 mins more.
- To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.
Nutrition Facts : Calories 160 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
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- Heat the oven to 375 degrees and line a rimmed baking sheet with parchment or aluminum foil.
- Fill a large bowl with water, drop in the celery root and scrub it well with a clean kitchen sponge or vegetable brush. Pat dry with paper towels.
- Set the celery root on a square of aluminum foil that's big enough to completely enclose it. If you're working with more than one root, set each on their own piece of foil.
- Drizzle with enough olive oil to coat, rolling it around so that the celeraic is completely covered in oil. Sprinkle on all sides with salt. Fold the foil up and over the celery root to enclose it loosely. (See photos above.)
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