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Whole roasted celeriac recipe image

Print Whole roasted celeriac

Nothing could be easier than this technique for cooking celeriac: no chopping required. Serve this with lots of butter as a vegetarian centrepiece to a simple dinner with grains and greens, or as a side to roast meat. You can slice it like a loaf or cut it into wedges like a cake.


  • 1 medium celeriac, about 1kg
  • Olive oil
  • Coarse sea salt
  • Few thyme sprigs
  • Few garlic cloves
  • Butter, to serve


  1. Preheat oven to 200˚C/Gas 5.
  2. Wash the celeriac well to remove any dirt (use a veg scrubber if you have one). Pat dry with kitchen paper or leave to air dry.
  3. Place on a large sheet of foil on a baking tray. Rub it all over with olive oil, sprinkle liberally with salt and add a few thyme sprigs and garlic cloves.
  4. Wrap the foil tightly around the celeriac to seal it. Roast for 2 hours, then unwrap the foil from the top and roast for a further 20-30 minutes, so the skin crisps up a little (large celeriac will take longer to cook). Squidge it a little - the celeriac should feel soft and tender inside.
  5. To serve, cut open and add a large knob of butter, like a giant jacket spud. Serve as it is at the table, for everyone to dig in and help themselves.
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