Let this knobbly gnarly root vegetable take centre stage at the table.  After a long slow bake the flesh becomes sweet, tender and easy to spoon for serving. The bulb takes on a subtle aroma from the herb of choice. If in doubt that there maybe a skerrickof dirt remaining, even after scrubbing, the skin is easily peeled away after roasting.   

serves 4-6 as an accompaniment 

600g celeriac, washed and scrubbed to remove dirt, with or without leaves

½ bunch sage, or thyme, or rosemary, sprigs roughly chopped 

¼ cup olive oil

½ teaspoon sea salt

finely grated zest and juice from half an orange

Preheat oven to 180°C (160°C fan-forced).   Have ready a sheet of foil, large enough to wrap celeriac. 

Place half of the herbs in the centre of foil and place celeriac on top.  Drizzle oil over the celeriac and rub salt and zest all over bulb.  Pour over the orange juice.  Bring sides of foil up and fold edges to seal.

Bake for 1½ hours, or until very tender when a knife is inserted. 

To serve, slice celeriac into wedges, or cut in half and scoop out flesh with a spoon.

 Fiona Hammond © August 2019 

Recipe, photos and styling by Fiona Hammond.

Mark Brancatisano