Herb-baked celeriac

Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh

  • Prep:15 mins
    Cook:2 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 160
  • fat 14g
  • saturates 7g
  • carbs 5g
  • sugars 3g
  • fibre 7g
  • protein 3g
  • salt 0.8g


  • 1 celeriac
  • 1 tbsp olive oil
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 3 bay leaves
  • 1 garlic bulb, broken into cloves
  • 50g butter


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Our food editor Barney says: "Here’s a novel way of cooking a celeriac that means you don’t have to peel it – but you’ll need to give it a good scrub to get rid of any bits of soil. It takes two hours in the oven, but if you’ve got something meaty already roasting or slow-cooking, it’s well worth slipping the celeriac in to serve alongside."



  1. Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more.

  2. To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

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