Baked Whole Celeriac with Truffle Oil
Last time we built a fire for some long and serious lamb cooking I experimented with various vegetables thrown into the embers to see what would happen. Seasoned, buttered and wrapped in foil I tried whole fennel, a sweetheart cabbage, corn, potatoes and this celeriac, which turned out to be very much the star of the show. I’m a big fan of celeriac in all guises and wish people used it more. Enjoy!
Author: Anna Hedworth
- 1 large celeriac - washed
- truffle oil or butter
- If you’re cooking this in the fire, wrap the celeriac in a couple of layers of tin foil and put it right into the flames and embers (it doesn’t do it any harm so don’t be nervous) and leave it for 2-3 hours, turning occasionally.
- If you’re cooking this in the oven just put the celeriac on a tray in the oven, no need to wrap it, at
- C/Gas 6 for 2-3 hours.
- It’s done when it feels very soft to push a sharp knife or skewer through.
- To serve, simply cut the celeriac in half and drizzle with truffle oil and a sprinkle of salt, then let everyone dig in with a spoon to the soft aromatic flesh. It’s also good topped with plenty of butter and fresh herbs.