Unsure of what to do with that knobbly celeriac in your veg box? If you have ever wondered whether you can roast it, this is a great way to serve this delicious and nutritious root. Roasted celeriac makes a delicious alternative to potatoes and a wonderful accompaniment to all sorts of dishes.
Celeriac (or celery root) is one of those vegetables that doesn’t look very special but given the right treatment is really delicious, even if you don’t like celery you make well like the subtler, sweeter and more rounded flavour of celeriac.
Getting the most out of root vegetables is all about drawing out some of the water and concentrating flavours. Roasting is one of the best ways to do this when you want to serve a simple side dish. Roasted celeriac makes a delicious accompaniment to almost any main dish.
Leftovers can be added to soups, stews, curries and salads.
What is celeriac anyway?
Celeriac is a root vegetable, subtly flavoured with a hint of nuttiness. From the same family of plants that produces celery sticks, it is a delicious vegetable, but can be a rather neglected one.
In northern mainland Europe, it is widely enjoyed in salads, stews, remoulades, bakes and gratins. Lower in calories than some root vegetables it is high in vitamin K and essential minerals (especially potassium). It tastes wonderful and makes a great addition to winter meals for a hearty, tasty side dish.
Why roast celeriac
- It tastes amazing! With a delicious and unusual flavour
- Quick and easy to make – just four ingredients and 5 minutes hands on time.
- Celeriac is highly nutritious – packed with vitamin K and Potassium.
- Adaptable side that goes well with a roast
- Half the carbs of potatoes – so it is good alternative if you are trying to cut your carbs.
Roasted celeriac ingredients
- Celeriac – choose a good solid root that feels heavy. They vary from pale brown to a pale green.
- Olive oil – or other neutral oil for roasting if you prefer
- Thyme – or other fresh, woody herbs. If your celeriac comes with leaves, you can reserve these and tear them up to stir through at the end of cooking.
- Pepper and salt – season to taste
How to make roast celeriac – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Before you start, preheat the oven to 200°C / 400°F / GM6.
How to prepare a celeriac for roasting
Step One – Use a big heavy knife to cut the celeriac into quarters. Trim and discard the knotty root end.
Step Two – Remove the skin from the celeriac using a vegetable peeler. I find a Y shaped peeler makes it far easier to get rid of that tough skin. If your peeler is a bit blunt it might be easier to peel with a knife.
Step Three – Cut the quarters into slices. Then cut them again to make batons.
Step Four – Cut the batons into cubes.
Helen’s Fuss Free Tip
Try and cut the cubes as evenly as you can, so they are all roughly the same size. Obviously you will never get perfectly even cubes with something that is round, but if you can get them reasonably uniform, it will help!
How to roast celeriac
Step Five – Now throw the prepared cubes into a good sized roasting tray, pour over the olive oil, pepper and salt and give it all a good stir with a wooden spoon to coat. There is no need to mix it all in a bowl, as this will just leave you with something else to wash up. Top with a sprig of thyme.
Roast for 30–35 minutes, turning half way though.
Helen’s Fuss Free Tip
Make sure that the roasting tray is big enough for the celeriac cubes to be spread out in an even layer, with a little space between them. You want them to roast, not steam. If necessary use two pans.
Step Six – The celeriac will reduce in volume by about a third as it cooks. The roasted celeriac is ready when the edges are golden brown and the centre soft.
Roast celeriac makes a delicious change from potatoes with a classic Sunday roast.
- If you prefer, you can roast celeriac whole. To do this, wrap in foil cook for 2 hours. Then half unwrap it and cook for a further 30 minutes. Cut the top off and add a knob of butter. Everybody can spoon out soft roast celeriac.
- To accompany a Sunday roast, cook the celeriac in duck or goose fat.
- Vary your herbs. Any woody herb will do well.
- Roast some garlic along with the celeriac.
- Toss in some toasted hazelnuts at the end.
Storage / Freezing?
Store – in an airtight container in the fridge for 3-4 days before reheating and using.
Freeze – In small batches in an airtight container for up to 4 months. I find it can change in texture a little, but it is fine to use whizzed into soups, or thrown into a casserole.
Hints and Tips
- Do make sure you spread the celeriac well to get that tasty golden edge. If necessary use two pans.
- Any leftovers can be added to stews and soups the next day. Save in a sealed pot in the fridge.
Yes, roast celeriac is suitable for a keto diet.
It has a very mellow hint of the flavour that is so much more assertive in green, fresh celery, and a warm nuttiness, along with that rich flavour that arises all roast foods from the Maillard reaction.
Yes – raw celeriac is the main ingredient of the French dish remoulade.
Yes – the peel is tough, tastes bitter, and those knobbly roots hold earth and dirt. I find that the easiest way is to cut into quarters and then use a good sharp Y shaped peeler.
More Celeriac Recipes
- Celeriac soup – this rich silky smoot soup is packed with flavour but also elegant enough to serve at a dinner party.
- Celeriac Chips – a delicious lighter alternative to potato chips!
- Celeriac Mash – mash can be so much more than the classic potato version.
More Roasted Vegetable Recipes
- Roast Butternut Squash – A complete tutorial on how to prepare, roast and use butternut squash
- Roast Swede (Rutababa) – the most delicious way to cook a swede!
- Roasted Root Vegetables – Mixed root vegetables are delicious in a salad
- Vegetable Feijoda – made with roasted vegetables
Easy Roast Celeriac
- 1 celeriac (800g-1kg)
- 2 tbsp olive oil
- 1 tsp thyme
- salt and pepper
- Heat oven to 200°C / 400°F / GM6.
- Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.1 celeriac
- Peel the celeriac and then cut into 2.5 cm/1" cubes.
- Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.2 tbsp olive oil, 1 tsp thyme, salt and pepper
- Mix well to coat each cube with oil and herbs.
- Roast for 15 minutes. Turn the celeriac with a spatula.
- Return to the oven for a final 10–15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
- Serve immediately.
- You need a good heavy sharp knife to tackle the celeriac.
- Spread the celeriac out so you only have one layer in the dish. You want it to roast, not steam. If necessary, use two roasting trays.
- Store – in an airtight container in the fridge for 3-4 days before reheating and using.
- Freeze – In small batches in an airtight container for up to 4 months. I find it can change in texture a little, but it is fine to use whizzed into soups, or thrown into a casserole.
- This recipe is 4 Weight Watchers Smart Points per portion