Whole Roasted Celeriac with Creamed Celeriac and Gravy

Name: Whole Roasted Celeriac with Creamed Celeriac and Gravy
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 4
Ingredients: 1 large celeriac or 2 small ones; 1 onion, finely chopped; 1 small bunch thyme; 25 g butter; 1 tbsp creme fraiche; 2 tbsp maple syrup; 2 bay leaves; 1 tbsp light brown sugar; 1 tbsp plain flour; 1 tsp Marmite; 1 tbsp tomato puree; 2 tbsp red wine vinegar; 1 vegetable stock pot or cube; 1 tsp soy sauce; 1 pinch cayenne pepper; 1 pinch freshly grated nutmeg; 2 whole cooked chestnuts

This elegant celeriac roast dinner turns a humble root vegetable into a rich, deeply caramelized centerpiece. Served with silky creamed celeriac and a savory onion-thyme gravy, it is a satisfying vegetarian alternative for Sunday lunch or a holiday table.

Servings4 Portions

Prep Time40 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

large celeriac or 2 small ones
1
onion, finely chopped
1
thyme
1 small bunch
butter
25 g
creme fraiche
1 tbsp
maple syrup
2 tbsp
bay leaves
2
light brown sugar
1 tbsp
plain flour
1 tbsp
Marmite
1 tsp
tomato puree
1 tbsp
red wine vinegar
2 tbsp
vegetable stock pot or cube
1
soy sauce
1 tsp
cayenne pepper
1 pinch
freshly grated nutmeg
1 pinch
whole cooked chestnuts
2

Step-by-Step Instructions

Peel the celeriac, reserving the skin for the gravy. Cut a thick 8-10 cm steak from the middle of the celeriac and set the remaining pieces aside. Put the celeriac steak in a saucepan, cover with cold salted water, bring to a boil, then reduce to a gentle simmer and cook for 12 minutes. Lift out the steak carefully and reserve the cooking liquid.

Heat the oven to 200C/180C fan/gas 6. If you like, lightly score both flat sides of the celeriac in a criss-cross pattern. Melt the butter in an ovenproof frying pan over medium heat, then brown one side of the celeriac steak for about 10 minutes until deeply golden. Turn it over, drizzle with the maple syrup, tuck the thyme around the pan, and transfer to the oven. Roast for about 1 hour 30 minutes, basting every 20 minutes and turning twice, until glossy, darkened, and tender all the way through.

While the celeriac roasts, make the creamed celeriac. Cut the reserved celeriac pieces into chunks and return them to the reserved cooking liquid. Bring to a boil, then simmer for about 10 minutes until very soft. Scoop the celeriac into a bowl, add the creme fraiche, and mash until smooth or blend for a finer puree. Season with salt, cayenne pepper, and a little grated nutmeg, then set aside and reheat before serving.