Whole roasted celeriac

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Recipe for 1 celeriac.

Whole roasted celeriac

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rosemary, fresh



thyme, fresh

As needed:



Preparation method

  • Wash the celeriac thoroughly under cold running water, using a brush and pairing knife to get rid of any sand. 
  • Place in simmering water and cook for one hour or until you can pass a knife through the celeriac with ease.
  • Warm the butter in the pan and fry the whole celeriac. You’ll need to baste the celeriac continually.
  • Add in the thyme and rosemary.
  • Allow the butter to become quite nutty but not black.
  • Baste until the colour of the celeriac is a nice brown colour.
  • Remove from the frying pan and leave to rest.

Serving suggestions

  • As part of a composition e.g. with chanterelles, onion sauce and ramson.
  • Use in a composition with components of walnut, chives, and sour dough.
  • Delicious with olive, daikon radish, and couscous.

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