WHOLE BAKED CELERIAC WITH WALNUTS & BLUE CHEESE
Full of flavour and texture, this seasonal side goes well with a Sunday roast. The soft celeriac, strong blue cheese and crunchy walnuts are a match made in heaven
Provided by Tom Kerridge
Categories Side dish
Time 1h45m
Number Of Ingredients 6
Steps:
- Peel the celeriac, keeping it as round as possible. Make a slight indent using a 6-7cm biscuit cutter in the top of the celeriac or score using a knife. Use the indent as a guide to hollow out the middle with a melon baller or apple corer until you're halfway down.
- Heat oven to 180C/160C fan/gas 4. In a bowl, toss the walnuts, thyme and blue cheese together, then pack into the cavity - don't worry if the filling sticks out of the top. Next, lay out a sheet of tin foil large enough to cover the celeriac. Put the celeriac in the middle, dot the butter on top and around it, then drizzle with honey and sprinkle with salt. Wrap the celeriac in the foil, making sure there are no gaps, and roast for 1 hr 15 mins or until soft. Once cooked, open the foil and roast for a further 15 mins until golden. Serve the celeriac on a chopping board and reserve the juices in a dish to spoon over.
Nutrition Facts : Calories 221 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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