Main Meals

Baked celeriac

4 to 6
25 minutes
3 hours

“Chef Boubier was onto something when he invented café de Paris butter in 1930. It can be paired with any protein or veg, and is particularly delicious added to cream and smothered over baked celeriac.”- Bianca Strydom

Wine/Spirit Pairing
Woolworths Porcupine Ridge Sauvignon Blanc Semillon

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  • 4 bulbs celeriac, peeled and halved
  • 2 T olive oil
  • salt, to taste
  • 4 T honey
  • For the café de Paris cream:
  • 100 g butter
  • 1 shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ t medium curry powder
  • 1 T mustard powder
  • 2 T capers, finely chopped
  • 5 g chives, finely chopped
  • 3 g tarragon, finely chopped
  • 5 g parsley, finely chopped
  • ½ cup cream
  • 1 lemon, zested and juiced
  • salt, to taste

1. Preheat the oven to 180°C. Drizzle the celeriac with olive oil and season with salt. Roast for 2½ –3 hours, or until browned and very tender. Top with the honey and roast until caramelised.

2. Meanwhile, make the café de Paris cream. Heat the butter in a saucepan over a medium heat, then add the shallot, garlic, curry powder, mustard powder and capers. Sauté until soft. Add the herbs and cream, then simmer for 5 minutes. Add the lemon juice, zest and seasoning. Slice the celeriac and serve smothered in the café de Paris cream.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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