Baked celeriac

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

Ingredients

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

Cooking Instructions

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