Truffle-Roasted Whole Celeriac with Cheese Sauce

Name: Truffle-Roasted Whole Celeriac with Cheese Sauce
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 1 large celeriac; 3 clove garlic cloves, sliced; 1/2 bunch sage leaves picked; 40 g unsalted butter; 40 g plain flour; 350 ml whole milk; 100 g vegetarian Italian-style hard cheese, grated; 50 ml double cream; 2 tbsp truffle oil plus extra for drizzling; 30 g hazelnuts, toasted and chopped

Transform the humble celeriac into a luxurious vegetarian centerpiece. Roasted whole with earthy truffle oil and sage, then smothered in a velvety cheese sauce and topped with crunchy hazelnuts, this dish is a sophisticated addition to any roast dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

large celeriac
1
garlic cloves, sliced
3 clove
sage leaves picked
0.5 bunch
unsalted butter
40 g
plain flour
40 g
whole milk
350 ml
vegetarian Italian-style hard cheese, grated
100 g
double cream
50 ml
truffle oil plus extra for drizzling
2 tbsp
hazelnuts, toasted and chopped
30 g

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Lay a large sheet of baking parchment over a large piece of aluminum foil. Place the whole celeriac in the center, rub it thoroughly with truffle oil, and season generously with salt and pepper.

Scatter the sliced garlic and sage leaves over the celeriac. Pull the edges of the parchment and foil up around the vegetable and scrunch them together to create a tightly sealed parcel. Place in a roasting tin and roast for 2 hours, or until the celeriac is tender and golden. For extra richness, open the parcel halfway through and baste with an additional drizzle of truffle oil.

While the celeriac is roasting, prepare the sauce. Melt the butter in a small saucepan over medium heat until foaming. Stir in the flour and cook for 2 minutes to remove the raw taste. Gradually whisk in the milk, a little at a time, until the sauce is smooth and creamy. Stir in the grated cheese and double cream, then season to taste.

Carefully unwrap the roasted celeriac and cut it into four thick wedges. Arrange on a serving platter, spoon over the warm cheese sauce, and finish with a generous scattering of toasted, chopped hazelnuts.