Name: Roasted Celeriac
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 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)

Question 1

What is it?

Accepted Answer

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.

Question 2

Is celeriac healthy?

Accepted Answer

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.

Question 3

Can I make it in advance

Accepted Answer

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.

Question 4

Variations

Accepted Answer

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

Roasted Celeriac

Description

Ingredients

Instructions

Notes

Nutrition