Easy Roast Celeriac

Find more recipes at fussfreeflavours.com

Delicious roasted celeriac with golden edges, ready to eat.

5 from 2 votes

Delicious roasted celeriac makes a tempting alternative to roast potatoes, served with roasts, stews and any number of dishes.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Total Time40

Ingredients

1 celeriac - 800g-1kg
2 tbsp olive oil
1 tsp thyme
salt and pepper

Instructions

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.

Notes

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.

Nutritional Information

This recipe is 4 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.