WHOLE ROASTED CELERIAC
Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh
Provided by Barney Desmazery
Categories Side dish
Time 2h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender - if not give it 30 mins more.
- To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.
Nutrition Facts : Calories 160 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
BAKED CELERIAC
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories easy, side dish
Time 2h10m
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
- Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)
EASY ROAST CELERIAC
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
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
WHOLE ROASTED CELERIAC
Substitute this vegan show-stopper for your usual Sunday Roast this weekend. With whole roasted celeriac and a flavoursome herb and mushroom gravy, it's a deeply wintry feast.
Provided by Sophie Gordon
Categories Dinner
Number Of Ingredients 1
Steps:
- Preheat your oven to 200°C fan. Wash and scrub your celeriac well, removing excess dirt. Using a sharp knife, pierce it all over its whole surface, about 1cm or so deep. Place the celeriac on a baking tray. In a small bowl, combine your garlic, olive oil, thyme, turmeric and a good seasoning of salt and pepper. Using a pastry brush or your fingertips, cover the celeriac with the oil mixture, spreading the garlic pieces on the celeriac to roast too. Place in the oven on a low shelf and roast for about 2½ hours. It may take slightly more or less depending on your oven. Check on the celeriac throughout, spooning over any juices that appear in the bottom of the tray. Once it's cooked you want a knife to be able to go through easily and for the outside to be a lovely golden brown. Once the celeriac has roasted, remove it from the oven and allow to cool slightly before serving. While the celeriac is cooking, you can make your gravy. Drizzle a tablespoon or so of oil into a wide pan and start to fry your onions until soft and translucent. Add the mushrooms and garlic and continue to fry for a few minutes - the mixture will become quite moist, due to the mushrooms. Once cooked and fragrant, add about 500ml of the stock, the thyme, rosemary and sage, and stir well. Bring to a gentle boil, then reduce to a simmer. Add the nutritional yeast, mustard, vinegar, coconut aminos, flour and plant-based milk. Season with salt and pepper to taste. Slowly stir on a low heat to get rid of any lumps, allowing the liquid to thicken. For a thinner gravy, you can go ahead and add the rest of the stock here. Turn off the heat, then remove a third of the mushroom mixture and put to one side. Either pour the rest of the gravy into an upright blender, or use a hand blender to blitz it until smooth. Season to taste, then put the blended liquid and the reserved mushrooms back into a saucepan. On a low-medium heat, begin to warm the mushroom gravy, stirring to combine. To serve, place the celeriac, whole, on a serving plate. Score a cross on top and prise it open ever so slightly, pouring over the gravy and allowing it to seep through the gaps. Place the lemon wedges around the dish and season with extra salt and pepper if necessary. You could also plate up individually, cutting the celeriac into 'steaks' or any other way you like. Pour over the gravy and serve with lemon wedges, as above. Waste tips: This gravy is perfect for any vegetables. I love roasting a big batch of vegetables at the end of the week to pair with it. You could also pour the gravy over a mash or turn it into a pie. If you have any leftover gravy, you could create a 'meal for one' in a small pie dish or ramekin, placing some mash in the bottom, with a big handful of greens, and topping with the gravy. Bake in the oven for around 15 minutes to heat through and get a lovely crispy topping. You could add some nutritional yeast or another layer of mash - you can really be creative. If you don't have a celeriac, this recipe also works great with a cauliflower or a large, firm cabbage.
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WHOLE ROASTED CELERIAC RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 2 hrs 35 mins
- 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.
- 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.
- 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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- Heat the oven to 375 degrees and line a rimmed baking sheet with parchment or aluminum foil.
- Fill a large bowl with water, drop in the celery root and scrub it well with a clean kitchen sponge or vegetable brush. Pat dry with paper towels.
- Set the celery root on a square of aluminum foil that's big enough to completely enclose it. If you're working with more than one root, set each on their own piece of foil.
- Drizzle with enough olive oil to coat, rolling it around so that the celeraic is completely covered in oil. Sprinkle on all sides with salt. Fold the foil up and over the celery root to enclose it loosely. (See photos above.)
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