Roast Celeriac

Probably one of my favourite vegetable dishes is roast parsnips, but celeriac makes a great alternative and change.


  • 900 g (2 lb) celeriac
  • 2 tablespoons beef dripping, lard or vegetable oil
  • 50 g (2 oz) unsalted butter
  • Salt and freshly ground white pepper


Pre-heat the oven to 200°C/400°F/gas 6.

Celeriac has very thick skin which has to be cut off with a knife rather than peeled. Cut the flesh into large 4 cm (1½ in) pieces. This should be cut just before cooking to prevent them from discolouring.

Pre-heat a roasting tray on top of the stove and add the dripping or lard. Start to fry the celeriac, turning the pieces in the pan until golden brown on all sides. When coloured, add the butter and roast in the pre-heated oven for 25–30 minutes until the celeriac is tender and crispy. Season and serve.

That is the basic recipe. To add a bit more, during the last 5–10 minutes of roasting, some pieces of smoked bacon and/or some garlic, sage and thyme will lift the dish, giving lots of extra taste.