Whole baked celeriac

Whole baked celeriac

Portions: 6

Description

This is delicious, just scrub it down and make sure it is clean, then bake with the skin on, which is very tasty and match the sweet white inside. I serve whole Christmas eve for vegetarians. As a side dish on cold winter days with a nice cabbage salad. Or no rye bread for lunch. 

Ingredients

Topping

Instructions

  1. Preheat the oven to 180∞C (convection oven).

    Rinse the celeriac for any soil and cut off the bottom roots, which are often very dirty, otherwise leaving the peel on. Place the celeriac on a baking tray lined with baking parchment paper, now pour over the olive oil, rub in salt, and bake for 2 hours. 

    Check whether it is done with a small knife, it must be soft inside.

    Chop the nuts coarsely, and roast in butter until the butter goes golden brown.

    Cut the baked celeriac in slices and place on serving dish, pour the butter-hazelnut over, and then sprinkle the crest over.