Recipes>Celeriac Recipes
Whole Roasted Celeriac
by Sophie Gordon from The Whole Vegetable
Serves 4
Substitute this vegan show-stopper for your usual Sunday Roast this weekend. With whole roasted celeriac and a flavoursome herb and mushroom gravy, it’s a deeply wintry feast.
Discover more delicious Celeriac recipes
From golden roasts to silky purées
From the book
The Whole Vegetable
Sophie Gordon
The Whole Vegetable
Seasonal, veg-centric recipes
Simple recipes that happen to be vegan
Ideas for every occasion and every time of year
Buy From
Introduction
If this cosy, hearty recipe doesn’t scream winter, I don’t know what does. I love making this at the weekend, when I don’t mind prepping a little earlier in the day. The cooking time for the celeriac is a few hours, but it’s definitely worth the wait. While it’s cooking you can make the gravy, allowing it to simmer and become rich and full of body. Pan-fried seasonal greens and a glass of wine are my favourites to pair with this!
Tags
Ingredients
| 1 | medium celeriac |
|---|---|
| 2 | cloves of garlic, skins removed, bashed with the back of a knife and roughly broken up |
| 1–2 tbsp | olive oil |
| A few sprigs of | fresh thyme |
| 1 tsp | ground turmeric |
| salt and pepper | |
| For the gravy: | |
| olive oil, for frying | |
| 1 | medium onion, finely chopped or diced |
| 250g | mushrooms (chestnut, button, variety, etc.), sliced |
| 3 | cloves of garlic, crushed or finely chopped |
| Approx. 500–750ml | vegetable stock |
| 2 tbsp | fresh thyme, finely chopped |
| 1½ tbsp | fresh rosemary, finely chopped |
| A few | fresh sage leaves, rubbed to release their flavour and roughly chopped |
| 2–4 tbsp | nutritional yeast |
| 1 tbsp | Dijon mustard |
| 1 tbsp | sherry or white wine vinegar |
| 2 tbsp | coconut aminos or soy sauce |
| 2 tbsp | plain flour |
| 65ml | unsweetened plant-based milk |
| salt and pepper | |
| To serve: | |
| 1 | lemon, cut into wedges |
Essential kit
You will need: a food processor or hand blender.
Method
Preheat your oven to 200°C fan. Wash and scrub your celeriac well, removing excess dirt. Using a sharp knife, pierce it all over its whole surface, about 1cm or so deep.
Place the celeriac on a baking tray. In a small bowl, combine your garlic, olive oil, thyme, turmeric and a good seasoning of salt and pepper. Using a pastry brush or your fingertips, cover the celeriac with the oil mixture, spreading the garlic pieces on the celeriac to roast too.
Place in the oven on a low shelf and roast for about 2½ hours. It may take slightly more or less depending on your oven. Check on the celeriac throughout, spooning over any juices that appear in the bottom of the tray. Once it’s cooked you want a knife to be able to go through easily and for the outside to be a lovely golden brown. Once the celeriac has roasted, remove it from the oven and allow to cool slightly before serving.
While the celeriac is cooking, you can make your gravy. Drizzle a tablespoon or so of oil into a wide pan and start to fry your onions until soft and translucent.
Add the mushrooms and garlic and continue to fry for a few minutes – the mixture will become quite moist, due to the mushrooms. Once cooked and fragrant, add about 500ml of the stock, the thyme, rosemary and sage, and stir well. Bring to a gentle boil, then reduce to a simmer.
Add the nutritional yeast, mustard, vinegar, coconut aminos, flour and plant-based milk. Season with salt and pepper to taste. Slowly stir on a low heat to get rid of any lumps, allowing the liquid to thicken. For a thinner gravy, you can go ahead and add the rest of the stock here.
Turn off the heat, then remove a third of the mushroom mixture and put to one side. Either pour the rest of the gravy into an upright blender, or use a hand blender to blitz it until smooth.
Season to taste, then put the blended liquid and the reserved mushrooms back into a saucepan. On a low-medium heat, begin to warm the mushroom gravy, stirring to combine.
To serve, place the celeriac, whole, on a serving plate. Score a cross on top and prise it open ever so slightly, pouring over the gravy and allowing it to seep through the gaps. Place the lemon wedges around the dish and season with extra salt and pepper if necessary. You could also plate up individually, cutting the celeriac into ‘steaks’ or any other way you like. Pour over the gravy and serve with lemon wedges, as above.
Waste tips: This gravy is perfect for any vegetables. I love roasting a big batch of vegetables at the end of the week to pair with it. You could also pour the gravy over a mash or turn it into a pie. If you have any leftover gravy, you could create a ‘meal for one’ in a small pie dish or ramekin, placing some mash in the bottom, with a big handful of greens, and topping with the gravy. Bake in the oven for around 15 minutes to heat through and get a lovely crispy topping. You could add some nutritional yeast or another layer of mash – you can really be creative. If you don’t have a celeriac, this recipe also works great with a cauliflower or a large, firm cabbage.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Celeriac Recipes
View all
Mary Berry’s Two Purées
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Celeriac and Leek Gratin
by Mary Berry from Mary Berry Everyday
More Vegan Recipes
View all
Ital Stew
by Xavier Bramble from Stews: One-Pot Comfort Food From Around The World
Sticky Onion, Celeriac and Chestnut Galette
by Gaz Oakley from Plant to Plate
More Recipes from The Whole Vegetable
View all
Slow-Cooked Broad Bean Fregola
by Sophie Gordon from The Whole Vegetable
Parsnip Nut Roast
by Sophie Gordon from The Whole Vegetable
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
