Whole Roast Celeriac

  • Prep 5 mins
  • Total 50 mins
  • Easy
  • Serves 6

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.

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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


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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.

  • 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.

  • 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.

  • 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.

  • 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.