Whole Roased Celeriac

NOW THIS IS A DINNER OF CHAMPIONS. Celeriac, also known as celery root, is a total winner in the eyes of team Misfit Garden. An unsung hero of the veggie word, this large root tastes like a three-way love child between turnip, celery and parsley. Give it a try. We promise you won't be disappointed.
  • 1 large celeriac (scrubbed clean, no need to peel!)
  • A good glug of olive oil
  • Salt & Pepper
  • 1½ tsp coriander seeds, lightly crushed (optional)
  • 2 cloves of garlic (crushed)
  • 1 lemon, for serving
  1. Heat the oven to 170C/335F/gas mark 3.
  2. With the end of a small, sharp knife, pierce the celeriac all over (about 15 times in total) then pop it in a baking dish and rub generously with the oil, coriander seeds, two teaspoons of salt and freshly cracked black pepper.
  3. Roast for two to two and a half hours, basting every 30 minutes with the oilve oil, until the celeriac is soft all the way through and golden brown on the outside.
  4. Cut into wedges and serve with a wedge of lemon, a sprinkle of salt and a drizzle of oil.
  5. YUM.