Baked celeriac

A variation on baked potatoes. The flavours will become concentrated during preparation and become much more intense.

Makes approximately 900 grams.

Baked celeriac

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sea salt and pepper

Preparation method

  • Clean the celeriac but leave the skin on.
  • Casually rub the celeriac with butter and sprinkle generously with salt and pepper.
  • Loosely wrap the celeriac in aluminium foil and place in an oven at 150°C for approx. 1.5 hours. Check regularly to see whether the celeriac is cooked.
  • Cut the tuber in half and spoon out the celeriac from the skin.

Serving suggestions

  • As a basis for further preparation, such as to make a jus, purée or mousseline.
  • As a component in a composition with potato, cauliflower, or red beetroot.
  • Combines brilliantly with toasted macadamia crumb.

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