
This Burford Garden Company’s Slow-baked celeriac recipe is just perfect to serve at a cosy autumnal sharing supper.
Image: Burford Garden Company
Ingredients
- One whole celeriac
- Good quality olive oil
- Coarse sea salt
- A few sprigs of thyme
- A few cloves of garlic
- A good knob of butter to serve
Method
- Preheat oven 200ºC/Gas 5.
- Wash the celeriac to remove any dirt and then pat dry.
- Place on a large piece of tin foil on a baking tray and rub with the olive oil. Sprinkle on salt, thyme and garlic cloves. Wrap so that the whole celeriac is sealed.
- Pop into the oven and cook for two hours, opening up the foil in the final 15 minutes or so to let the celeriac crisp off.
- Make sure the celeriac is soft inside, before serving with a good knob of butter.