Celeriacs are an ugly root vegetable that look suspiciously brain like once the dirt has been knocked off them. Slow roasting the celeriac allows all the sweetness to develop and to take in the flavour of the thyme and garlic. It's warming and filling with minimum preparation time, so try for a veggie Sunday lunch or Halloween showstopper.
Free from gluten, dairy and Vegan.
Total Time 21/2 hours
- 1 celeriac
- 5 garlic cloves, crushed
- 8 or so tyme stalks
- olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 150g chopped mushrooms
- parsley, chopped
- Start by heating the oven to 180C.
- Trim the gnarled top off the celeriac and thoroughly wash off any dirt.
- Place the celeriac in two layers of tin foil, surround with the garlic cloves, thyme, drizzle generously with olive oil and seasoning and then wrap up the tin foil.
- Place in the oven for 2 - 2 1/2 hours until the knife slides through easily.
- Leave to sit in the tin foil while you cook up the mushrooms.
- Heat a little coconut oil or olive oil in a non-stick pan, softly cook the onion and garlic for a few minutes before adding the mushrooms.
- Cook for a few more minutes and finish by tossing through lots of chopped parsley. Serve immediately.