Sides
Whole Roast Celeriac
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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This Whole Roast Celeriac makes a great low-carb substitute for most roasted veggies. Made using the STEAM AIR FRY function to lock in the moisture and give a crisp outer skin.
Compatible with
Cooking mode
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For the roasted celeriac
- 1 whole celeriac, around 650g-800g
- 2 tbsp olive or MCT oil
- 1 tsp sea salt
- 350ml vegetable stock
For the herby oil
- 2 cloves garlic
- 1 sprig sage, leaves only
- 1 sprig thyme, leaves only
- 1/2 tsp sea salt
- 2 tbsp olive oil or MCT oil
- 1 Zest of lemon
- 1/4 tsp cracked black pepper
Utensils
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Step 1
Scrub the celeriac well under running water then pat dry and prick all over with a fork or sharp knife. Rub with the oil and salt then place into the crisper basket.
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Step 2
Add the stock to the cooking pot then place the crisper basket inside. Close the lid. Slide the slider to the COMBI-STEAM position and select STEAM AIR FRY, setting the temperature to 200°C and time to 45 minutes. Select START/STOP to begin cooking.
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Step 3
Whilst the celeriac is cooking add all of the herby oil ingredients, except for the oil lemon zest and cracked black pepper, to a pestle and mortar grind together into a paste. If you find it easier add a little of the oil too. Stir in the remaining oil, lemon zest, and cracked black pepper.
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Step 4
After the celeriac has cooked for 30 minutes open the lid carefully and spoon a tablespoon of the herby oil on top then brush using a silicone pastry brush.
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Step 5
After 40 minutes check to see if the celeriac is cooked through by placing a sharp knife into the centre – it should go through easily. Once fully cooked slice into wedges and spoon over the remaining oil.
NOTE: Steam will take approximately 8–15 minutes to build.
