Whole baked celeriac and cauliflower

Whole baked celeriac and cauliflower

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Tasty and easy to make, this dish also looks great, and people are always so surprised about how flavourful the vegetables taste. A lot of vegetables benefit from being cooked slowly and whole.

Ingredients

Quantity Ingredient

For the celeriac

Quantity Ingredient
1 whole celeriac
50ml extra virgin olive oil
2-3 tablespoons coarse sea salt

For the cauliflower

Quantity Ingredient
1 whole cauliflower
50ml extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. For the celeriac, wash it and cut the base off if the roots are still muddy, leaving the skin on. Place on a baking sheet lined with baking parchment, pour over the olive oil and rub in the salt. Bake for 2 hours. Depending on size, sometimes a celeriac will need longer in the oven. Test if it is done by sticking a skewer into it – it should be soft in the middle.
  3. For the cauliflower, rinse it and remove most of the outer leaves, with a few left on. Place on a baking sheet lined with baking parchment, pour over the olive oil and sprinkle with salt and pepper. Bake for 2 hours, basting it now and then with the olive oil.
Tags:
Scandinavian
Danish
Swedish
comfort food
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