Whole Roasted Celeriac
Whole roasted celeriac is a wonderful veg - it’s tastes great, it’s simple to cook, it brings pizazz served at the table whole, it can be flavoured to suit what else it is served with, and, chopped up or blitzed in a multitude of dishes. What’s not to love? I make no apologies that I keep returning to it. If you haven’t had a play with this blonde baby do give it go roasted whole.
The recipe is so simple you can hardly call it that. The basic recipe just calls for oil but flavours can be added to up the flavours. Smoked paprika adds colour and a smoky flavour; a mix of coriander, cumin and turmeric powder adds an Indian vibe and a great colour; ras el hanout gives you a Moroccan flavour, and of course you can use any of your fav rubs.
Ingredients
Serves 4 – 6 as a veg
1 celeriac
Olive oil or similar, say 5 tbs
Salt & pepper
Any other flavourings that you fancy as above/optional
Method
First peel the celeriac - I like to use a sharp knife rather than a peeler and, if necessary, cut a slice from the bottom of your root so that it sits squarely on the plate.
Heat the oven to 200C/180Cfan/400F.
Lay out some sheets of tin foil big enough to completely encase the celeriac on a baking tray.
Put the peeled root in the centre of the tin foil and massage in the oil so that the whole root is covered. For colour and a smoky taste, add some smoked paprika to the oil, or, for a fragrant fruity flavour rub in the bashed up coriander seeds.
Which ever flavour route you go, now pull up the sides of the tin foil so that the celeriac is completely sealed in.
Put the tin foil ball in the oven and cook for 11/2 - 2 hours or until the root is soft. The timing will depend on the size.
