Vegetarian mains
Whole roasted celeriac
Nothing could be easier than this technique for cooking celeriac: no chopping required. Serve this with lots of butter as a vegetarian centrepiece to a simple dinner with grains and greens, or as a side to roast meat. You can slice it like a loaf or cut it into wedges like a cake.
Ingredients
- 1 medium celeriac, about 1kg
- olive oil
- coarse sea salt
- few thyme sprigs
- few garlic cloves
- butter, to serve
Method
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Step 1
Preheat oven to 200°C/Gas 5.
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Step 2
Wash the celeriac well to remove any dirt (use a veg scrubber if you have one). Pat dry with kitchen paper or leave to air dry.
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Step 3
Place on a large sheet of foil on a baking tray. Rub it all over with olive oil, sprinkle liberally with salt and add a few thyme sprigs and garlic cloves.
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Step 4
Wrap the foil tightly around the celeriac to seal it. Roast for 2 hours, then unwrap the foil from the top and roast for a further 20-30 minutes, so the skin crisps up a little (large celeriac will take longer to cook). Squidge it a little - the celeriac should feel soft and tender inside.
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Step 5
To serve, cut open and add a large knob of butter, like a giant jacket spud. Serve as it is at the table, for everyone to dig in and help themselves.