This Burford’s Slow-baked Celeriac recipe is just perfect to serve at a cosy autumnal sharing supper.
- 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
- 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.
Recipe notes by Burford Garden Company
Celeriac may be one of the kitchen garden's most unusual looking vegetables, but appearances aside this delicious nutty, celery-flavoured gem is at its best from September right the way through the winter months up until around late March or April.
Use just like you would the humble potato (celeriac 'chips' are quite delicious, and celeriac dauphinoise is out of this world), but we enjoy it baked whole, slowly in a moderate oven, and with little but essential seasoning.
Baking celeriac in this way is just perfect to serve at a cosy autumnal sharing supper.