Pic of Whole roasted celeriac

Whole roasted celeriac

Show ingredients

Vegetarian mains

Whole roasted celeriac

Side Serves 4 2h 35 min
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
Image of Whole roasted celeriac


Prep time: 5 min
Cooking time: 2h 30 min
  • Step 1

    Preheat oven to 200°C/Gas 5.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

You may also like…