Roasted Celeriac Soup Recipes

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EASY ROAST CELERIAC



Easy Roast Celeriac image

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

1 celeriac (800g-1kg)
2 tbsp olive oil
1 tsp thyme
salt and pepper

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

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