Roast celeriac with garlic & almond brown butter and capers

Roast celeriac with garlic & almond brown butter and capers

Elly Curshen helps you stop being flummoxed by celeriac. This recipe works great as a side dish with roasted fish

4.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 1 celeriac
  • 1 tbsp olive oil
  • ½ tsp sea salt flakes
  • 50g unsalted butter
  • 2 cloves garlic, crushed
  • 3 tbsp flaked almonds
  • ¼ x 25g flat leaf parsley, roughly chopped
  • ½ tsp red chilli, finely diced
  • 1 tbsp nonpareille capers, drained


  1. Preheat the oven to 240ºC, gas mark 9. Peel the celeriac, cut into irregular bitesized pieces (wedges or dice, whatever you prefer), and mix with the oil and salt.

  2. Spread the pieces over a parchment-lined baking tray and roast for about 20 minutes, shaking halfway, until they have a nice even colour, browning on the edges and soft in the middle. Tip onto a serving dish.

  3. Brown the butter in a saucepan by melting, then stirring, over a high heat. The butter is ready when it begins to foam and has a golden colour. When it does, add the garlic and almonds and swirl. After 30 seconds, remove from the heat. The almonds should start to turn golden. As soon as they do, pour the nutty, garlicky butter over the roasted celeriac.

  4. Sprinkle with the parsley, chilli and capers. Season with freshly ground black pepper – you shouldn’t need salt, but add if necessary – and serve immediately.

Cook’s tip

If you carefully scrub the celeriac clean, the skin is edible too. You can cut it up, season and bake until crisp – it’s great with dips or sprinkled onto soup, like croutons.

Try baking a whole celeriac. Baking it in a salt crust results in a perfectly seasoned celeriac with beautifully tender flesh. A real showstopper centrepiece.

If you have a little left over, dice it and add to potatoes for mash. You can boil it in the same pan at the same time and mash them together with plenty of butter and black pepper.


Typical values per serving when made using specific products in recipe


3,221kJ/ 780kcals



Saturated Fat












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