Earthy Whole-Roasted Celeriac with Walnut-Mushroom Duxelles

Ingredients

Whole-Roasted Celeriac & Roasting Essentials

• Large Celeriac: This is our star, the unsung hero! Look for one that’s firm and heavy for its size. I’ve tried smaller ones, and honestly, they just don’t give you that same grand presentation.
• Olive Oil: A good drizzle helps coax out its natural sweetness. Don’t skimp, a generous coat ensures a tender roast.
• Vegetable Broth: Keeps the celeriac moist and infuses it with extra savory goodness as it roasts. I always use a low-sodium one so I can control the salt.
• Fresh Thyme & Bay Leaves: These aromatics are essential. They perfume the celeriac as it roasts, giving it a subtle, herby undertone. Dried just doesn’t hit the same, trust me.

Walnut-Mushroom Duxelles Filling

• Cremini Mushrooms: Earthy and meaty, they form the base of our duxelles. I’ve tried white button mushrooms, but cremini bring so much more depth.
• Shallots & Garlic: The aromatic backbone! Mince them finely, because nobody wants a big chunk of raw garlic in their duxelles, right? I usually add an extra clove of garlic, because… well, garlic.
• Walnuts: Toasted and chopped, they add a fantastic crunch and nutty flavor that complements the mushrooms beautifully. Don’t skip the toasting, it makes a huge difference!
• Dry White Wine (Optional): A splash deglazes the pan and adds a layer of sophistication. If you don’t have it, a bit more broth works, but the wine just elevates it.

Sage Brown Butter

• Unsalted Butter: The base for our glorious brown butter. Unsalted is key so you can control the seasoning. I once used salted and my sauce was a salt bomb, oops!
• Fresh Sage Leaves: Their earthy, slightly peppery notes are perfect with the nutty brown butter and celeriac. Fresh is non-negotiable here.

Seasoning & Finishing Touches

• Salt & Black Pepper: Essential for bringing all the flavors to life. Season generously, tasting as you go.
• Fresh Parsley: A pop of green and freshness to brighten everything up at the end.

Instructions

Prep the Celeriac:

First things first, let’s tackle that gnarly celeriac! Give it a good scrub under cold water to get rid of any dirt. Then, carefully trim off the top and bottom, making a stable base. Using a sharp paring knife, peel away the tough, knobby skin, working your way around the root. Don’t worry if it looks a bit messy, we’re going for flavor, not perfection. I always end up with a pile of peels, honestly, it’s a bit of a workout! Once peeled, rub it all over with a tablespoon of olive oil, then season generously with salt and pepper. This is where I learned my lesson from that bland celeriac disaster!

Roasting Your Whole-Roasted Celeriac:

Preheat your oven to a cozy 400°F (200°C). Grab an oven-safe dish that just fits your celeriac. Pour in about 1/2 inch of vegetable broth, then tuck in the fresh thyme sprigs and bay leaves around the celeriac. Cover the dish tightly with foil this is crucial for steaming it tender. Pop it in the oven and roast for about 60-90 minutes, or until it’s fork-tender. Cooking times can vary, so give it a good poke. I once impatiently pulled it out too early, and it was still crunchy in the middle, a real bummer!

Crafting the Walnut-Mushroom Duxelles:

While the celeriac roasts, let’s get our duxelles going. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely minced shallots and cook until softened, about 3-4 minutes. Toss in the garlic and cook for another minute until fragrant oh, that smell! Add the chopped mushrooms and cook, stirring occasionally, until all their liquid has evaporated and they’re beautifully browned. This can take 10-15 minutes, so don’t rush it, this is where the flavor develops. If you’re using wine, pour it in now and let it bubble away until almost evaporated. Stir in the toasted walnuts, season with salt and pepper, and set aside.

Prepare the Sage Brown Butter:

In a small saucepan, melt the unsalted butter over medium-low heat. Keep a close eye on it! The butter will foam, then the milk solids will begin to brown and settle at the bottom. Swirl the pan occasionally. Once you see those beautiful amber flecks and smell a nutty aroma, remove it from the heat immediately. Stir in the fresh sage leaves, they’ll crisp up and infuse the butter with their earthy scent. This step, to be real, requires your full attention. I’ve taken my eyes off it for literally 30 seconds and ended up with burnt butter, a sad day.

Assemble and Finish Your Whole-Roasted Celeriac:

Once the celeriac is tender, carefully remove it from the oven and take off the foil. Let it cool slightly. Using a small spoon, carefully scoop out the center, leaving about a 1/2-inch border all around. Be gentle, we don’t want to break through the skin! Chop up the scooped-out celeriac flesh and fold it into your walnut-mushroom duxelles mixture. This adds even more celeriac flavor back into the filling. I always taste it here and adjust seasonings, sometimes it needs a little more salt, sometimes a dash of pepper.

Stuff and Serve:

Generously spoon the duxelles mixture back into the hollowed-out celeriac cavity. Drizzle the entire thing with your sage brown butter. If you want, you can pop it back into the oven uncovered for another 10-15 minutes to warm through and get a little golden on top. Garnish with fresh parsley. The whole kitchen smells incredible at this point, honestly, it’s a triumph! This Whole-Roasted Celeriac with Walnut-Mushroom Duxelles is ready to impress, looking like a rustic masterpiece.

Storage Tips for Whole-Roasted Celeriac

So, you’ve got leftovers of this delightful Whole-Roasted Celeriac with Walnut-Mushroom Duxelles? Lucky you! Store any remaining celeriac, covered tightly, in an airtight container in the refrigerator for up to 3-4 days. I’ve found that reheating it gently in the oven at a low temperature (around 300°F/150°C) for about 15-20 minutes works best to keep the celeriac tender and the duxelles from drying out. I microwaved it once, and the celeriac got a bit rubbery, and the sauce separated so don’t do that lol. The flavors actually meld even more overnight, which is pretty cool. If you have extra duxelles, it’s fantastic on toast or stuffed into bell peppers, too!

Whole-Roasted Celeriac Ingredient Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for, right? For the celeriac, I tried using a large parsnip once when celeriac was nowhere to be found it was good, but honestly, the distinct earthy flavor of the celeriac was missed. You could also try a large kohlrabi, though it might need slightly less roasting time. For the mushrooms in the duxelles, feel free to mix it up! Shiitake or even portobello caps (finely chopped) would work beautifully, adding different layers of umami. If walnuts aren’t your thing, toasted pecans or hazelnuts would make a lovely substitute, offering a similar crunch and richness. I once used vegetable stock instead of wine for the duxelles, and it was still delicious, just a little less bright. Don’t be afraid to experiment, that’s how we find our favorite twists!

Serving Whole-Roasted Celeriac

This Whole-Roasted Celeriac with Walnut-Mushroom Duxelles is a main dish, but it loves good company! I often serve it alongside a simple, crisp green salad with a zesty vinaigrette that freshness really cuts through the richness. For a more substantial meal, roasted asparagus or green beans with a squeeze of lemon are fantastic. And for drinks? A dry white wine, like a Sauvignon Blanc, or even a light-bodied red like Pinot Noir, pairs wonderfully. Honestly, though, sometimes all I want is a mug of warm spiced cider and this dish, especially on a chilly evening. It’s comfort food that feels special, perfect for a quiet night in with a good book or a rom-com. Yes please!

Cultural Backstory of Whole-Roasted Celeriac

Celeriac, also known as celery root, has a long history in European kitchens, particularly in French and Mediterranean cuisine. It’s been cultivated for centuries, appreciated for its robust flavor and ability to store well through winter. Traditionally, you’d find it in classic dishes like celeriac remoulade or hearty stews. My connection to it started with a trip to a bustling farmers market in Provence, where I saw these huge, beautiful celeriac roots piled high. I was inspired by the simplicity and elegance with which local cooks transformed it. This recipe is my modern, vegetarian homage to that rustic Mediterranean charm, blending the humble root with rich, savory duxelles a technique often associated with French gastronomy. It’s a fusion of old-world charm and my personal love for earthy, wholesome flavors.

Frequently Asked Questions about Whole-Roasted Celeriac

→ Is celeriac difficult to peel?

Honestly, it can be a bit tricky because of its knobby shape! I find a good sharp paring knife is key. Don’t worry about getting it perfectly smooth, just get rid of the tough outer skin. It gets easier with practice, I promise!

→ Can I make the walnut-mushroom duxelles ahead of time?

Absolutely! I often make the duxelles a day in advance and store it in an airtight container in the fridge. It actually tastes even better as the flavors meld. Just bring it to room temperature before stuffing the celeriac.

→ What if my celeriac isn’t getting tender?

Sometimes celeriac can be stubborn! Make sure your oven temperature is accurate and that the dish is tightly covered with foil. If it’s still firm, just pop it back in for another 15-20 minutes. Don’t be afraid to give it more time, it’s worth it!

→ How long does Whole-Roasted Celeriac keep as leftovers?

You can store any leftover Whole-Roasted Celeriac with Walnut-Mushroom Duxelles in an airtight container in the refrigerator for up to 3-4 days. I find it reheats beautifully in the oven, keeping that tender texture. Avoid the microwave if you can!

→ Can I make this recipe vegan?

You sure can! Just swap the butter for a good quality plant-based butter or olive oil for the brown butter component, and ensure your vegetable broth is vegan. The rest of the ingredients are naturally plant-based. I’ve done it, and it’s still fantastic!