This is an old favourite that I have now every so often started to also make outside of Christmas (when it’s always been our version of the traditional Christmas ‘ham’). It is so versatile, and definitely a worthy main attraction of a meal, partnered perhaps with a yummy risotto, sautéed greens and a creamy cashew sauce, or with a lentil or mushroom stir-fry. Endless possibilities with this one! So simple to make too, as long as you have enough time for it to roast properly (around two hours).
2 hours 10 mins
- 1 large celeriac root
- 2 to 3 tbsp of herbs of your choice, roughly chopped, e.g. rosemary, thyme or sage.
- A generous dollop of olive oil
- A few generous pinches of sea salt
- Turn the oven to 190°C/375°F/gas 5.
- Carefully wash the celeriac and place it on a double folded large piece of foil (enough to wrap around the entire root). Thoroughly coat it with the olive oil, the herbs and the salt before covering it completely in the foil (wrap tightly) and placing it in the oven, leaving it there for approximately two hours - until tender throughout.
- Slice it and serve with side vegetables, creamy sauces, a mushroom sauté or with a yummy risotto. Or like I do at Christmas, with hummus in a flat bread wrap!