Name: Maple butter-roasted whole celeriac
Total time: 9000 s
Yield: 4
Ingredients: 1 celeriac; 200 gram maple butter; 2 clove garlic; 3 sprig thyme; 100 gram blanched hazelnuts; 1 pouch grains and greens mix

Step 1

Preheat the oven to 200°C/180°C/ gas mark 6. Scrub the celeriac (1) thoroughly – don’t peel, as you want it to stay intact in the oven.

Step 2

Mix the maple butter (200 g) , grated garlic (2 cloves) and picked thyme leaves (3 sprigs) in a bowl along with a good pinch of salt and a grinding of black pepper. Set aside 1 tbsp of the butter mix for later, and smear the rest over the celeriac, ensuring it’s well coated.

Step 3

Place the celeriac on a high-sided baking tray and roast in the oven for 2-2½ hours, basting it in the hot melted butter mix from the bottom of the tray every so often. Roast until golden brown and tender when you spear it with a skewer or fork, then remove from the oven.

Step 4

Tip the blanched hazelnuts (100 g) into a heavy-based saucepan and toast over a medium heat. Let them cool slightly, then roughly chop on a chopping board.

Step 5

Cook the grains and greens (1 pouch) in the microwave according to the pack instructions, and tip into a serving dish.

Step 6

Carefully slice a thin piece off the top of the celeriac, and press the final tbsp of butter mix into the celeriac. Place the whole celeriac on top of the grains and scatter over the toasted nuts before serving.

Maple butter-roasted whole celeriac

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