Easy Roast Celeriac Recipes

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.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Layer a large sheet of baking parchment over a large sheet of foil, then put the celeriac in the centre. Rub all over with the truffle oil, then season well. Scatter over the garlic and sage leaves, then bring the edges of the parchment and foil up, scrunching together to seal make a parcel. Put in a roasting tin and roast for 2 hrs, or until tender and golden. Baste halfway through with an extra drizzle of truffle oil, if you like.
• Meanwhile, make the sauce. Melt the butter in a saucepan until foaming, then add the flour and stir until smooth. Cook for 2 mins, then whisk in the milk, a little at a time, until fully incorporated and smooth and creamy. Whisk in the cheese and cream, then season to taste.
• Cut the roasted celeriac into four wedges. Spoon over the cheese sauce and scatter with the hazelnuts.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the celeriac in a large saucepan, cover with cold water and season. Bring to the boil, then turn down to a simmer for 10 mins.
• Carefully lift the celeriac out of the water and transfer to a large roasting tin. Arrange the thyme around the celeriac, drizzle over the honey and top with the butter. Bake for about 2 hrs, basting every 20 mins, until the celeriac has a golden glaze and feels tender when a knife is inserted into the middle.
• Cut the celeriac into wedges, finely grate the raw mushrooms over the top, sprinkle with the parsley and drizzle with truffle oil, if you like.

Steps:

• Heat the oven to fan 190C/conventional 210C/gas 7. Heat the butter in a small pan, add the curry powder and black mustard seeds then cook for 2-3 minutes until fragrant and bubbling. Peel and dice the celeriac and tip into a roasting tray. Pour over the curried butter, season with salt and pepper and toss together. Roast for 40-50 minutes, shaking the tray every so often, until the celeriac is golden and has taken on the colour of the curry powder.

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.)