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!


  • 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


  • 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.


  • 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.

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