Celeriac ‘Cannelloni’

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 1 large celeriac (about 700 g/1 lb 9 oz)


Bring a saucepan of salted water to the boil. Using a knife, trim the top and base of the celeriac and peel the sides. Using a mandolin, slice the celeriac lengthways into 1 mm (1/32 inch) thick slices. Blanch the slices for 30 seconds, drain, then refresh in iced water and drain again.

Arrange 3–4 celeriac slices overlapping each other on a sheet of plastic wrap to form a 15 cm (6 inch) square. Repeat to make 6 squares. Discard any remaining celeriac. Place the mushroom filling in the centre of each square and roll up to form cylinders. Roll the plastic wrap up tightly and tie the ends to secure.

These can be made 1 day in advance and stored in an airtight container in the fridge. When ready to serve, heat a large saucepan of water to 90°C (194°F) and poach the cylinders for 10 minutes. Scoop out, remove the plastic wrap and serve immediately.