Baked celeriac

Autumn

This is a brilliant, fuss-free way to cook a whole celeriac. You don’t even need to peel it – just place it in the oven for a couple of hours. During this time the flesh within will soften beautifully while retaining all its moisture, flavour and earthy, nutty character. I like to slice it open at the table, and season it then and there. It’ll be crying out for butter, extra-virgin olive oil, salt and pepper, so don’t hold back. I’ve sprinkled seaweed salt over this one. It’s widely available and complements the celeriac beautifully. Isn’t it lovely how such a humble vegetable can make such a spectacle, without even trying?

Serves 2-4

Ingredients

1 large celeriac (about 750g–1kg/1lb 10oz–2lb 4oz)
2 tablespoons extra-virgin olive oil
50g (2oz) butter
seaweed salt and freshly ground black pepper

Method

Heat the oven to 190°C/375°F/gas mark 5.

Scrub the celeriac, but don’t peel it. Put the whole celeriac on a baking tray and place it in the oven for about 2 hours, until the centre of the celeriac takes the point of a knife with ease.

Cut the celeriac in half and use a sharp knife and a fork to mash and chop the tender flesh. Once you’ve broken up the flesh a bit, add the oil and butter and continue to mash it in really well.

Season the celeriac all over with the seaweed salt and black pepper and serve at once.

Back to Membership