Whenever I work with root vegetables, I am bound to wonder, at some point, what it is like roasted whole. Here is one answer to that question.
INGREDIENTS:
1-2 whole celeriac
3-4 cloves garlic, unpeeled, lightly cracked
10 fresh thyme sprigs
5 fresh marjoram sprigs
Olive oil as needed
Salt and pepper to taste
1-2 ounces white wine
METHOD:
Heat oven to 350°F and position a shelf in the middle.
Place a sheet of foil large enough to wrap the celery root into an oven proof dish or pan. Lay half the herb sprigs and a couple garlic cloves in the bottom of the foil.
Scrub the celeriac thoroughly and trim any discolored or odd bits away. Oil the bulb really well, and season with salt and pepper. Place the bulb into the center of the foil and start lifting the foil to wrap the bulb. As you lift the foil, scatter the remaining garlic cloves and herbs around the bulb. When you are close to the top, drizzle in the wine. Finish sealing the foil into a tight package.
Place in the hot oven and cook for one hour or bulb is tender. To check, use a steel skewer or a thin bladed knife. It should go in with a small amount of resistance and the blade should come out hot. If the bulb is still firm, cook longer, checking in 15 minute increments.
When the celeriac is tender, roll down the foil, turn the oven up to 425°F and cook for 5-10 minutes more to crisp the outside a little.
Remove bulb from foil, tip on side, and slice into ¼-inch rounds. If you wish, remove the garlic from the skins and fork mash into some olive oil and pass as a smear for the slices. Serve hot.
Chef’s Notes: If you wish, you can peel the bulb just before slicing. Simply use a sharp knife to cut away the skin while holding the bulb steady with a fork or tongs. If you wish, you can cook the bulb longer-around two hours or a touch more-until the bulb achieves a creamy texture inside. To serve, halve down the center or just slice off the top and stick a spoon in it. While the bulb cooks, you can take 5-10 plump garlic cloves, lightly oil them, and then wrap in foil. Cook 15-25 minutes until soft and fragrant, then remove from the packet. Squeeze out the resulting paste into a non-reactive bowl and whisk in olive oil, salt and pepper and some herbs if you wish. Use this as a smear or blending element with the slice or mash of celeriac. Another route you can take is to cook some bacon and use the bacon fat to rub the bulb with before roasting, and then scatter with the bacon. You could also wrap the bulb in pancetta or thinly sliced bacon and then be sure to unwrap the bulb 15 minutes before it is done to the pork gets a chance to crisp up in the oven.
Serves: 2-4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
