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Whole roasted celeriac with peppercorn sauce
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Serves: 4 - 6
1 large celeriac (roughly 1kg), very well scrubbed
1 tbsp olive oil
3 cloves garlic, thickly sliced
Finely grated zest 1 lemon
12 sage leaves
FOR THE SAUCE
1 tbsp butter
1 echalion shallot, finely chopped
200ml vegetable stock
2 tbsp pink peppercorns
50ml brandy or whisky
170ml tub double cream
2 tsp Dijon mustard
1 Preheat the oven to 190ºC, gas mark 5. Top a large, wide sheet of foil with a large sheet of parchment, then place the celeriac in the centre, root side up. Rub with olive oil, garlic, lemon zest and seasoning, then add the sage leaves. Place the butter on top. Gather together the foil and seal tightly.
2 Place into an ovenproof dish and roast for 2 hours, or until tender. Carefully open up the top of the parcel and baste with the butter, return to the oven for 15 minutes, basting 2-3 times, until golden.
3 Meanwhile make the sauce. Melt the butter in a frying pan and add the shallot then fry gently for 10 minutes until softened. Add the stock and simmer for 8-10 minutes until almost all reduced. Add the peppercorns, brandy and cream then whisk in the mustard. Simmer gently until thickened. Carve the celeriac thinly and serve with the sage leaves and the sauce drizzled over.
Typical values per serving:
Per serving (6)
This recipe was first published in November 2017.