Slow-roasted celeriac with thyme
Celeriac slowly baked in a parcel, served with olive oil and salt.
Active time10 min
Cooking4 h
Total4 h 30 min
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Ingredients
- 4 sprigs of fresh thyme
- 1 celeriac
- 2 tbsp olive oil
- ½ tsp salt
Preparation
Heat the oven to 180 °C. Thoroughly scrub and wash the celeriac. Remove any stems and trim the base if needed so it stands upright. Wash the thyme.
4 sprigs of fresh thyme1 celeriac- oven
- knife
- chopping board
- vegetable brush
Wrap the celeriac and thyme tightly in parchment, then foil. Put in a dish and bake for about 240 minutes. Test with a knife and continue if the centre resists.
- baking parchment
- kitchen foil
- ovenproof dish
- oven
- small sharp knife
Carefully open the parcel, remove tough skin, cut and serve with all the measured oil and salt.
2 tbsp olive oil½ tsp salt- knife
- chopping board
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration