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

Ingredients

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

Method

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.
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.