BAKED CELERIAC

The unsung, odd shaped and versatile vegetable that not many people buy or cook. It can be roasted, pureed for soups or eaten raw in salads.

For a vegetarian ‘roast’, bake it whole. It tastes nutty, earthy and sweet!

Ingredients

• One or two big size celeriac’s
• a bunch of lemon thyme or thyme, finely chopped
• a bunch of Italian parsley, finely chopped
• 4 tablespoons of olive oil
• salt and pepper to taste

Method

• Wash the celeriac well but do not peel it.
• Wrap each celeriac in baking paper and foil paper with olive oil, herbs and salt and pepper to taste.

• Bake for 2 hour at 180C.
• Once it is cooked and cold, peel the skin with a knife (it comes off easily).
• Then slice it into medium size slices.
• Place the the slices on a serving plate and drizzle with the vinaigrette (of your choice) and herbs.

Ingredients for my Vinaigrette

4 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

salt and pepper to taste

a pinch of sugar

Method for the Vinaigrette

• In a small bowl mix all the ingredients together. It will have the consistency of an emulsion.

Tips

• You can serve the celeriac warm and drizzle with all the juices.
• I like to serve the celeriac cold and I drizzle with a simple salad dressing.