Recipes Archive

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Ginger-and-panettone whipped cream loaf

10 minutes

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Goat’s cheese-and-baby marrow tarts

45 minutes

Christmas recipes

Baked celeriac

3 hours

Baked celeriac

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 3 hours

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

Method

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

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Baked celeriac

Ingredients

Method