Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Chunky celeriac wedges roasted with garlic and thyme until golden and crisp on the outside and soft within.
Side dish. Good with roast chicken, pork chops or steak. Find a main
Equipment: Large roasting tin
Measures and names
Ingredients
- 1 large celeriac (celery root), about 900 g, peeled and cut into wedges about 2 cm thick
- 1½ tbsp olive oil
- 4 thyme sprigs, leaves picked
- 4 garlic cloves, unpeeled, lightly crushed
- ½ lemon, zested
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the celeriac wedges with the oil, thyme, garlic and plenty of salt and pepper in a large roasting tin, spreading them out in a single layer.
- Roast for 35-40 minutes, turning halfway, until golden at the edges and tender all the way through.
- Grate over the lemon zest, squeeze the soft garlic from its skins over the wedges if you like, and serve hot.
Swaps and tips
Spread the wedges out in a single layer so they roast rather than steam. Peel the celeriac with a knife rather than a peeler, as the skin is tough.
Easy variations
- Dust with smoked paprika before roasting
- Swap the thyme for rosemary
- Toss with grated Parmesan for the last 10 minutes
- Serve with a garlicky yoghurt dip
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 5 g | 6 g | 6 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
