Gastronomixs

Whole roasted celeriac

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

Whole roasted celeriac

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 3,200 components and hundreds of compositions!

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

Ingredients

1

 

celeriac

50

g

butter

 

 

rosemary, fresh

 

 

thyme, fresh

 

 

salt

Preparation method

  • Clean the celeriac by cutting away the skin as little as possible. 
  • Place  in simmering water and cook for one hour or until you can pass a knife through the vegetable.
  • 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.

Previous page