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Roasted celeriac in a bowl

Roasted Celeriac

  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


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)
  • 23 cloves garlic, finely chopped + 4-6 whole cloves (no need to remove the skin)


  1. Preheat the oven to 200C/400F.
  2. 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.
  3. 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.


  1. 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.
  2. Thyme is also a great choice of herb. If you prefer to use dried herbs then reduce the amount by half.
  3. 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