Ingredients:
- 1 medium-sized celeriac (celery root)
- 2 tablespoons olive oil
- 1 tablespoon mixed dried herbs (your preference – thyme, rosemary, oregano, parsley all work well)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-5 cloves garlic, unpeeled
- Optional: 1 tablespoon butter
Instructions:
Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prep the Celeriac:
- Thoroughly scrub the celeriac under running water to remove dirt.
- Trim away any green tops or excessively rough root ends. There’s no need to peel it.
Season:
- Drizzle the olive oil over the celeriac and massage it into the surface.
- Sprinkle the dried herbs, salt, and pepper evenly over the celeriac.
Wrap:
- Place the celeriac on a large sheet of aluminum foil.
- Scatter the garlic cloves around the celeriac.
- Bring the sides of the foil together and tightly seal the package.
Bake:
- Place the foil package on a baking sheet.
- Bake for 1.5 to 2 hours, or until the celeriac is very tender when pierced with a knife or a fork.
Check and Finish (Optional):
- After the initial baking time, carefully open the foil package (watch for steam). If the celeriac isn’t fully tender, reseal the foil and return to the oven for another 15-30 minutes.
- For a richer flavor, when tender, dot the top of the celeriac with butter, open the foil slightly and bake for another 10-15 minutes to lightly brown the top.
Serve:
- Serve warm, directly from the foil.
- To enjoy, cut off the top portion and scoop out the soft, flavorful flesh. You can gently mash it with a fork and some of the roasted garlic for added richness.
Tips:
- Size matters: Smaller celeriac will cook faster than larger ones. Adjust cooking time accordingly.
- Garlic goodness: Roast additional garlic cloves if you love them! The roasted garlic becomes soft and sweet.
- Herb variations: Get creative with your herbs. Explore combinations like rosemary and sage, or thyme and oregano.
- Serving suggestions: Herb-baked celeriac makes an excellent side dish for roasted meats, fish, or vegetarian entrees.
