Celeriac, Roasted

A sweet, nutty-flavoured vegetable that is delicious served with hot meals and salads.

Hidden in the gnarled appearance of the celeriac is a vegetable that is much more than a potato substitute. It is usually cooked and served in similar ways to a potato, ie mashed, roasted or in gratin dishes. However, the flavour and texture are very different. It has a more granular texture than the smooth texture of potato; so mashed celeriac is often mixed with potato (though this is not necessary). I enjoy the different texture. Roasted, the celeriac is firm and is delicious served independently or included in any mix of roasted vegetables. It is particularly good cooked with thyme and lemon.

Diets for which Roasted Celeriac is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegan and Vegetarian.


Preparation: 5 mins | Cooking: 30 mins | Serves: 4

1 large head of celeriac (approx 1 kg/2 lb)
1 tbsp vegetable oil
3-5 sprigs thyme
1 tsp black pepper, cracked


PREHEAT oven 180 C/350 F/Gas 4.
PEEL the celeriac.
CUT it into medium-sized cubes, 2 cm (1 inch) in size.
MIX the celeriac, oil, thyme and pepper in a baking pan.
BAKE for 20-30 mins until tender (time will vary dependent on size of pieces).


– Serve hot with any dish or cold with a salad where it provides unexpected sweetness.

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