Roasted Celeriac with Butter and Caraway

Tender flesh that melts like butter beneath a golden crust. The earthy scent of celeriac meets the crunch of caraway seeds for a rustic side dish.

• Prep time: 15 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 119
• Protein: 2 g
• Carbs: 5 g
• Fat: 10 g

Ingredients

• 1 piece Celeriac ( peeled and cut into wedges )
• 50 g Salted butter ( melted )
• 1 tsp Caraway seeds
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Thyme optional ( whole sprigs )

Instructions

1. Vegetable preparation

   Trim the celeriac by removing the thick, earthy skin to reveal the white flesh. Cut the block into even wedges of about 3 centimeters.

2. Coating and seasoning

   In an ovenproof dish, toss the wedges with the melted salted butter, caraway seeds, sea salt, and pepper. The flesh must be shiny and well coated.

3. Oven roasting

   Bake at 200°C. Turn the pieces halfway through cooking so they brown on all sides. The celeriac is ready when the tip of a knife sinks in like butter.

Chef's tips

• Baste the pieces with the cooking butter every 15 minutes for even browning.
• If the celeriac browns too quickly, cover the dish with baking paper to finish cooking the center without burning the outside.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a knob of butter to regain the crispness.