Honey-roast celeriac with mushrooms & thyme
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Honey-roast celeriac with mushrooms & thyme

By Tom Kerridge

Try this easy roasted celeriac for a stunning veggie main course to serve at a dinner party. Drizzle over truffle oil for added indulgence

  • Prep:20 mins
    Cook:2 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 119
  • fat 6g
  • saturates 3g
  • carbs 12g
  • sugars 11g
  • fibre 6g
  • protein 2g
  • salt 0.3g

Ingredients

  • 1 small celeriac (about 900g), trimmed and peeled
  • small bunch thyme
  • 100ml honey
  • 50g butter, diced
  • 2 button mushrooms
  • handful parsley leaves, finely chopped
  • truffle oil (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the celeriac in a large saucepan, cover with cold water and season. Bring to the boil, then turn down to a simmer for 10 mins.

  2. Carefully lift the celeriac out of the water and transfer to a large roasting tin. Arrange the thyme around the celeriac, drizzle over the honey and top with the butter. Bake for about 2 hrs, basting every 20 mins, until the celeriac has a golden glaze and feels tender when a knife is inserted into the middle.

  3. Cut the celeriac into wedges, finely grate the raw mushrooms over the top, sprinkle with the parsley and drizzle with truffle oil, if you like.

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