Description
Discover Earthy Whole-Roasted Celeriac with Walnut-Mushroom Duxelles. A vegetarian Mediterranean delight, bursting with savory flavors and sage brown butter.
Ingredients
Scale
- Celeriac & Roasting Essentials:
- 1 large celeriac (about 2 lbs), peeled
- 2 tbsp olive oil, divided
- 1 cup vegetable broth
- 3–4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Walnut-Mushroom Duxelles Filling:
- 8 oz cremini mushrooms, finely chopped
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dry white wine (optional)
- Salt and freshly ground black pepper, to taste
- Sage Brown Butter:
- 4 tbsp unsalted butter
- 8–10 fresh sage leaves
- Finishing Touches:
- 2 tbsp fresh parsley, chopped, for garnish
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.