81min 4 ppl
Roasted Celeriac with Prunes
127 minutes
4 people
Hardover 60 min or 12+ steps
127 min · 8 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 6g
Carbs 48g
Fats 14g
About this dish
A whole celeriac roasted in a mustard-herb crust until deeply caramelised, served alongside prunes braised in red wine with cinnamon and clove — a dish that earns its place at the centre of any table through contrast: earthy, nutty celeriac against jammy, wine-dark fruit.
Allergy Info
Dairy, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Celeriaclarge, scrubbed and peeled1.2 kg
- Garlic clovesminced4 clove
- Fresh thymeleaves stripped2 sprig
- Shallotfinely diced1 small
- Flat-leaf parsleyfresh, roughly chopped, to serve1 whole
Dairy & Eggs
- Unsalted butter30 g
Dried Goods
- Pitted prunespreferably Agen200 g
Spices & Seasonings
- Fresh rosemaryleaves finely chopped2 sprig
- Flaky sea salt1 tsp
- Black pepperfreshly ground½ tsp
- Cinnamon Stick1 whole
- Whole Cloves2 whole
- Bay leaf1 whole
Oils & Condiments
- Olive oil3 tbsp
- Dijon mustard2 tbsp
- Whole-grain mustard1 tbsp
- Dry red winefull-bodied, e.g. Côtes du Rhône250 ml
- Vegetable stockgood quality150 ml
- Honey1 tbsp
Utensils
- Roasting Dish
Method
1
Peel the celeriac and trim the base flat so it sits upright. Score the top deeply in a crosshatch pattern, cutting roughly 2cm down, to allow the marinade to penetrate. Whisk together the olive oil, Dijon mustard, wholegrain mustard, garlic, thyme, rosemary, salt and black pepper in a small bowl to form a paste.
Approx. 10 minutes
2
Rub the mustard paste all over the celeriac, pressing it into the scored cuts. Place in a roasting dish, cover tightly with foil, and rest at room temperature for 30 minutes.
Approx. 3 minutes
3
Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Roast the celeriac covered with foil for 50 minutes, until a skewer meets only slight resistance at the centre.
Approx. 50 minutes
4
Remove the foil and continue roasting for a further 30 minutes, until the surface is deeply golden and caramelised, and a skewer slides to the centre with no resistance.
Approx. 30 minutes
5
Meanwhile, melt the butter in a small saucepan over medium heat and cook the shallot, stirring occasionally, for 5 minutes until soft and translucent.
Approx. 5 minutes
6
Add the red wine, vegetable stock, honey, cinnamon stick, cloves and bay leaf to the shallot pan. Bring to a simmer and cook over medium-low heat for 10 minutes until slightly reduced.
Approx. 10 minutes
7
Add the prunes to the braising liquid. Simmer gently over low heat for 15 minutes, until the prunes are plump and the sauce has thickened to a loose, glossy consistency. Discard the cinnamon stick, cloves and bay leaf.
Approx. 15 minutes
8
Remove the celeriac from the oven and rest for 10 minutes before carving into thick wedges. Spoon the braised prunes and sauce over and around the celeriac, and scatter with fresh parsley.
Approx. 4 minutes
