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Whole Roasted Celeriac

Vegan

A truly novel, no-waste dish that stands proudly as a meal in its own right. Slow-roasting a whole celeriac is a revelation; the exterior becomes beautifully golden and caramelised, while the inside turns meltingly tender and full of rich, earthy flavour. With minimal prep and just a drizzle of olive oil, the humble celeriac is transformed into something deeply satisfying and unexpectedly indulgent.

Serves: 4
Course: Main
Prepare: 10 minutes
Cook: 180 minutes
Total: 190 minutes

Ingredients

1 celeriac
75ml olive oil
Salt

Method

  1. Preheat the oven to 170°C (fan).
  2. Thoroughly scrub a large celeriac (1kg or more) and trim away the knobbly root base. Using the tip of a fork, pierce the skin at least 20 times to allow the heat to penetrate evenly.
  3. Place the celeriac in a baking dish, then rub all over with 75ml olive oil and a generous pinch of salt.
  4. Roast for 2½ to 3 hours, basting every 20–30 minutes, until the skin is deep golden and the flesh is tender and caramelised.
  5. Slice into wedges and serve warm with a squeeze of lemon or a dollop of crème fraiche. Enjoy every part, skin and all.

Nutrition

Energy

948kJ / 227kcals

Fat

18g

Saturated Fat

2.6g

Carbohydrates

12.5g

Sugars

2.6g

Fibre

4.6g

Protein

2.1g

Salt

trace

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Jack Buck Farms