Baked whole celeriac with truffle oil

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!
Serves: 4
  • 1 large celeriac - washed
  • salt
  • truffle oil or butter
  1. 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.
  2. If you’re cooking this in the oven just put the celeriac on a tray in the oven, no need to wrap it, at
  3. C/Gas 6 for 2-3 hours.
  4. It’s done when it feels very soft to push a sharp knife or skewer through.
  5. 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.


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