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An underrated but powerful vegetable, celeriac is high in nutritional value and hugely versatile. This roasted celeriac recipe is healthy, easy and a lighter alternative to potatoes. The slightly sweet vegetable flesh is paired with rosemary and garlic for a delicious and hearty side dish.
What is it?
Celeriac, also known as celery root, is a pretty gnarly looking vegetable. It’s often referred to as ugly, with its tough and ragged root and knobbly brown skin. But don’t let the exterior put you off. Under the disagreeable appearance is a crisp white flesh that has a mild taste reminiscent of celery and parsnip. As a winter vegetable, it’s at its peak between August and April.
Celeriac is super versatile. Its firm flesh makes it durable and able to withstand a variety of cooking methods. It is often prepared in the same way as potatoes and mashed or roasted. Celeriac chips (fries) are also a popular choice. This recipe itself is similar to Parmentier potatoes, a classic French recipe with roasted cubes of herby potatoes. You’ll also find it used in soups, pureed or even grated and eaten raw in salads.
Is celeriac healthy?
Celeriac provides a whole host of nutritional benefits. For starters, 100g of raw celeriac contains over 50% of the recommended daily allowance of vitamin K, which is essential for our blood and may also help keep bones healthy. It is also rich in vitamin C and potassium and is a great source of fibre, which is important for digestive health.
Celeriac is also low in calories and fat, making it a great choice for anyone eating light. It contains only 0.3g of fat per 100g (raw) and just 25 calories. If you are following a low-carb diet then it’s also a perfect choice as, when cooked, it contains less than 6g of carbs per 100g. As you can use it in place of potatoes in many instances this makes it a great alternative for anyone watching their carbohydrate intake.
Can I make it in advance?
You can make roasted celeriac up to 3 days in advance. Store it in a sealed container in the fridge and reheat in the oven for best results.
You can also freeze leftovers for up to 3 months. Freeze in an airtight container.
Raw, unprepared celeriac will also keep for several weeks in the fridge, depending on how fresh it was when you purchased it. So don’t be tempted to cook more than you need to rush to use it!
If you want to cut the vegetable ahead of cooking it then keep it covered in a bowl of water with a splash of lemon juice or vinegar, to prevent the skin from oxidising and turning brown.
As celeriac is a fairly mild-tasting vegetable, it can be easily paired with many things so feel free to experiment! Here are a few substitutions or additions you could try for this recipe:
- Add a scattering of chopped walnuts to the last 10 minutes of cooking time
- Mix the olive oil with a little lemon juice for a citrusy flavour
- Swap the rosemary with thyme or sage (or mix it up) to add a different flavour
- Scatter in some dried chilli flakes before roasting to add a little kick
For a full list of ingredients with weights and measurements, jump to the printable recipe card.
- Celeriac root, top and bottom removed, peeled and cut into cubes around 2cm wide
- Olive oil
- Rosemary leaves, stripped from stems and roughly chopped
- Garlic cloves, some finely chopped and some left whole
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Preheat the oven to 200C/400F.
- Drizzle the celeriac with olive oil on a roasting tray and scatter over the rosemary and whole garlic cloves. Season well and mix everything together.
- Roast for 10 minutes then scatter over the chopped garlic. Return to the oven for a further 10 minutes.
Looking for more great vegetable side dish recipes?
- Cheesy leeks
- Courgette salad
- Roasted aubergine
- Roasted courgette
- Carrot and swede mash
- Butter bean mash
- Roasted tenderstem broccoli
Products that work well for this recipe:
MasterClass Small Roasting & Baking Tin
2 in 1 Garlic Press
Joseph Joseph Waste Collecting Peeler
This roasted celeriac is healthy, easy & a lighter alternative to potatoes. Mild, sweet celeriac is paired with rosemary & garlic for a delicious side dish.
The default recipe serves 4.
- 1 celeriac bulb (around 1kg), top & bottom sliced off, peeled and cut into cubes around 2cm / 0.8in thick (see note 1)
- 1 tbsp olive oil
- 1 tbsp roughly chopped fresh rosemary leaves (see note 2)
- 2–3 cloves garlic, finely chopped + 4-6 whole cloves (no need to remove the skin)
- Preheat the oven to 200C/400F.
- Place the celeriac cubes on a large roasting/baking tray and drizzle over the olive oil. Scatter over the rosemary and whole garlic cloves and season well. Toss everything together until all the pieces are finely coated.
- Bake the celeriac in the oven for 10 minutes. Scatter over the chopped garlic and return to the oven for a further 10-15 minutes until tender and golden.
- You can use a speed peeler to peel the celeriac or use a sharp knife to cut down the sides. If you cut it make sure to not cut into and waste too much of the flesh. If the root is quite thick and rough then I suggest cutting it away in small pieces until you get to the smooth flesh.
- Thyme is also a great choice of herb. If you prefer to use dried herbs then reduce the amount by half.
- Roasted celeriac can be kept in the fridge for up to 3 days. Reheat in the oven for best results. You can also freeze in a sealed container for up to 3 months. Defrost thoroughly before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Roast
- Cuisine: British
- Serving Size: 1
- Calories: 90
- Fat: 3g
- Carbohydrates: 7g
- Protein: 3g
Keywords: celeriac, roasted, vegetables, healthy, low carb, vegetarian, vegan, side dish