Gastronomixs

Celeriac cooked on the spit

Why would you use roasting and basting techniques on meat but not, for example, on vegetables? In this preparation, the whole celeriac is briefly placed on the spit once it is boiled to be roasted and basted in butter.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Makes 1. 

Celeriac cooked on the spit

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

celeriac

50

g

butter, melted

Preparation method

  • Clean the celeriac thoroughly.
  • Gently boil the celeriac in a pan with salted water for 90 minutes until done.
  • Place the celeriac on the spit and roast for one to two hours until golden brown. This can also be done in the oven.
  • Baste the celeriac with melted butter every ten minutes.

Serving suggestions

  • In a composition with fried chanterelles, onion gravy, and wild garlic.
  • Chop the celeriac into pieces and glaze with veal jus.
  • Serve instead of meat in your composition.
  • Goes perfectly well with hazelnut, lovage, and goat milk yoghurt.

Previous page