Whole baked celeriac with walnuts & blue cheese

Full of flavour and texture, this seasonal side goes well with a Sunday roast. The soft celeriac, strong blue cheese and crunchy walnuts are a match made in heaven

  • Prep:15 mins
    Cook:1 hrs 30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 221
  • fat 15g
  • saturates 7g
  • carbs 12g
  • sugars 11g
  • fibre 6g
  • protein 6g
  • salt 0.6g


  • 1 large celeriac (about 800g-1kg)
  • 60g walnuts, toasted and chopped
  • 1 tsp thyme leaves
  • 100g blue cheese, crumbled
  • 50g butter, chopped
  • 100ml honey


  1. Peel the celeriac, keeping it as round as possible. Make a slight indent using a 6-7cm biscuit cutter in the top of the celeriac or score using a knife. Use the indent as a guide to hollow out the middle with a melon baller or apple corer until you’re halfway down.

  2. Heat oven to 180C/160C fan/gas 4. In a bowl, toss the walnuts, thyme and blue cheese together, then pack into the cavity – don’t worry if the filling sticks out of the top. Next, lay out a sheet of tin foil large enough to cover the celeriac. Put the celeriac in the middle, dot the butter on top and around it, then drizzle with honey and sprinkle with salt. Wrap the celeriac in the foil, making sure there are no gaps, and roast for 1 hr 15 mins or until soft. Once cooked, open the foil and roast for a further 15 mins until golden. Serve the celeriac on a chopping board and reserve the juices in a dish to spoon over.

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