Whole Roasted Celeriac with Herbs

Vegan roast is a healthy, simple and inviting dish: roasted celeriac, with a dense and flavorful mushroom sauce.

Celeriac is a food rich in vitamin K: it contains a good property that is able to contrast the brain damage related to Alzheimer’s disease, its juice gives you a feeling of fullness and purifying effects, it is high in fiber and low in calories.

The mushroom sauce gives it a more intense flavor and an irresistible scent, which contributes to make special your dinner.

Prep 20 min | Cook 150 min | Total 170 min | Portion 5

The recipe

For the roast

  • 1 big size celeriac
  • 15 g minched fresh sage
  • 15 g fresh rosemary
  • 1 pinch of salt
  • Some extra virgin olive oil
  • A pinch of salt

For the sauce

  • 400 g Champignon mushrooms
  • 1 medium size golden onion
  • 15 g potatoe starch
  • 100 ml white wine
  • 300 ml warm water
  • 40 ml extra virgin olive oil
  • 1 tea spoon concetrated tomato sauce
  • 1 pinch of salt
  • 5 g thyme
  • 5 g sweet paprika poder
  • A pinch of salt


  1. Cut the roots from the celeriac and wash it perfectly. (Pay attention not peel it).
  2. In a bowl, put sage, rosemary, a pinch of pepper, salt to taste and some oil, then let it soak for at least an hour.
  3.  Make holes on the surface of celeriac with the tip of a knife and season it with a spice mix and oil, covering all the surface.
  4. Wrap it well in a sheet of baking paper and a sheet of aluminum foil. (Caution: cover it well with the baking paper to avoid coming into contact with the aluminium foil)
  5. Cook in preheated oven at 180 degrees for about 2 hours, regularly turning during cooking process.
  6. Meanwhile, prepare the sauce and finely chop the onion.
  7. Cut the mushrooms into thin slices.
  8. In a frying pan, heat 40 ml oil and slightly sauté onion, until browdened.
  9. Put the mushrooms in the pan, cook over low heat for 10 minutes, stirring them  regularly.
  10. Pour the hot water, tomato concentrated sauce, paprika powder, thyme, a pinch of pepper and salt to taste and cook for a few minutes.
  11.  Simmer with white wine until reduced, for about 5 minutes or until the liquid has evaporated.
  12. Add potato starch and stir to mix it well.
  13. Cook over low heat for 10 minutes, stirring it regularly.
  14. Put it off from the heat for about 2 minutes.
  15. Take the celeriac out of the oven and make sure it is well cooked, then let it slightly cool.
  16.  Cut it into slices and serve it with hot sauces and toppings.

My advices:

  • You can serve it together with baked potatoes.
  • You can add more or less spices, as you prefer.

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