WHOLE ROASTED CELERIAC

By Karen Small

I was in a supermarket the other week and saw a supermarket celeriac. It was so clean. It was so pale and not at all grubby. I love celeriac; sweet and earthy and a little bit nutty. But the recipes where you put a whole celeriac in the oven just don’t suit the type of celeriac we get in our veg box. Ours tend to be caked in mud, and that’s okay. But I didn’t want to spend ages getting one clean in order to roast. So here’s a way to get that lovely whole roasted flavour but with the skin removed first. It really does look amazing – a bit like a steamed pudding and has a lovely sweet, sticky base so could easily make a centre piece for a meal, served with rice and steamed greens.

Recipe: Whole Roasted Celeriac with the skin off

Serves 4-6 as a side dish, or two as a main. You’ll need tinfoil to bake. Use any mixture of fresh garden herbs or dried herbs that you have to hand (for example, fresh oregano or a dried Italian herb mix would work well – but not mint).

Ingredients

One celeriac
A few fresh sage leaves (optional, but not dried)
A sprig of fresh rosemary
Dried or fresh thyme or oregano
One tablespoon of oil
Sea salt
Freshly ground black pepper

Method

Pre-heat oven to 180°C/ Gas4.

Using a sharp knife carefully cut off the gnarly base of the celeriac, and then the top. Then work your way around removing the skin in strips. The strips will be relatively thick in order to remove all of the outer skin, so that no green patches, or dark veins, are left on the surface.

Rinse the whole, peeled celeriac. Cut a piece of tinfoil big enough to fully wrap the celeriac. Place the celeriac in the centre of the foil and place the sage, rosemary and thyme on top. Drizzle on the oil and season with sea salt and black pepper. Wrap the foil tightly around the celeriac and place on a baking tray. Cook until the celeriac is completely soft to a knife being inserted (around 40 minutes depending on size).

Serve hot and slice at the table like a cake.

REMOVING THE TOUGH OUTER SKIN

REMOVING THE TOUGH OUTER SKIN

CELERIAC READY TO ROAST WITH SAGE, ROSEMARY AND THYMECELERIAC READY TO ROAST WITH SAGE, ROSEMARY AND THYME

WHOLE ROASTED CELERIAC

WHOLE ROASTED CELERIAC

2 Comments
  • Wally Winter November 15, 2014 at 18:54

    This is a great idea for “dressing up” and making tasty perhaps the ugliest root vegetable in captivity. Celeriac teaches us all an important moral lesson we try to teach our kids in various ways with various truisms such as “Don’t judge a book by its cover” and “Beauty is only skin deep.” After your kid has helped you to remove the gnarly thick skin of the celeriac, surround it with herbs in the tin foil, bake it, and eat it with gusto, he or she will (with a little prompting from mom or dad) internalize and remember forever the lesson for life that celeriac (and parsnips, too, for that matter) teaches us if we follow the recipe above (and others too that include making celeriac chips by cutting them into 1/16 thick slices and baking them with a little salt, olive oil, and misc. herbs at 375 degrees F (190 C)). In addition to being a great venue for teaching kids basic arithmetic (e.g., adding, subtraction. multiplication, division, proportionality, ratios, etc.), the kitchen can also be just as effective (if not more so) than Sunday school to impart basic Judeo-Christian values.

  • Ingrid Glendinning April 26, 2014 at 13:43

    This looks amazing and I think it would probably work just as well with a baked potato with butter.
    I think the supermarket veg never or rarely have any flavor anyway so I always try and go for home grown or organic box veg. They have so much more flavor which probably has something to do with all the mud that is still on them.