Baked celeriac

Baked celeriac

By
From
Mark Hix On Baking
Serves
4-8
Photographer
Jason Lowe

This excellent sharing dish, which looks great served in the middle of the table, is one that my friend Julian Biggs created for an arty dinner last year. The original recipe called for the celeriac to be encased in salt pastry, but because of the celeriac's thick skin this works well just simply baked and turned over every so often.

Ingredients

Quantity Ingredient
2 x 600-700g whole celeriac heads, preferably with leafy tops attached
2 good knobs butter
a few handfuls flat-leaf parsley, chopped, (optional)
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. If the celeriac heads still have their leafy tops attached, remove and chop finely.
  3. Arrange the celeriac heads on an oven tray, put in the oven and cook for 1–1½ hours, turning a few times while they are cooking, until they feel tender to the point of a knife or skewer. Remove from the oven and leave for a minute or two to cool a little.
  4. To serve, cut off the tops, roughly mash the flesh with butter, scatter over the parsley or chopped celeriac leaves and season. Alternatively, make random cuts through the flesh and just add the butter, parsley or celeriac leaves and seasoning before replacing the tops.
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