Roasted Celeriac with Truffle Oil
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Roasted Celeriac with Truffle Oil elevates the humble celery root with delicious flavors of rosemary and truffle. An elegant vegetarian side dish that you can make in 30 minutes!
Table of Contents
Why Make This Recipe
Delicious Seasonal Dish: The winter farmers’ markets can be limited in fresh vegetables, but celeriac is easy to find in these cold months. Celeriac recipes like this one or Celeriac Remoulade with Dill are a great way to use this vegetable.
Low-Carb and Low-Calorie Side Dish: If you’re watching your carbs or calories, roasted celeriac cubes are a low-carb alternative to a starchy, high-carb side dish like potatoes.
That Truffle Flavor! Not everyone loves the earthy, slightly mushroom-y flavor of truffles, but for those who do, a drizzle of truffle oil is an inexpensive way to get that intoxicating flavor.
🥗 Ingredients
- Celeriac: Also known as celery root, knob celery, or turnip-rooted celery, celeriac is the root of a celery plant. Celeriac has a light flavor that is a bit like celery, but its texture is more like that of a potato. The celery flavor becomes less pronounced as the root ages. Celeriac can be eaten raw, as in Celeriac Remoulade, or cooked. It is high in fiber but low in carbs, and is a good source of vitamins K, C, and B6, and minerals like potassium, phosphorus, and manganese.
- Rosemary: Feel free to replace the rosemary with thyme sprigs.
- Truffle Oil: Look for a truffle oil that has been made from real truffles. Many truffle oils are artificially flavored, and not as delicious as the real thing. If you’re in Paris, I found high-quality truffle oil at G. Detou. In the States, you can usually find truffle oil at specialty grocery stores or order online from Oliviers and Co.. And once you’ve got truffle oil, use it to make this fantastic Truffle Aioli.
🥣 Instructions
Preheat oven to 425 degrees Fahrenheit/215 degrees Celsius. Rinse and scrub any dirt off celeriac. Use a chef’s knife to slice off the leafy tops of the celery roots. Slice off the bottoms, then place upright on cutting board. Make your way around the celery root, slicing off the outer layer until it is fully peeled.
Slice into ½-inch planks, then cut into small cubes.
Line sheet pan with parchment paper. Add celeriac cubes to a medium bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Spread onto sheet pan, along with rosemary sprigs.
Bake for 20 min, then stir. Roast for another 5-10 minutes, until celeriac is browned and fully tender.
Discard rosemary sprigs, drizzle with 1 teaspoon truffle oil, and serve.
🧐 Recipe FAQs
Buy celeriac when it’s in season (late fall, winter, and early spring). Look for firm, heavy roots that look fresh and not at all slimy or mushy. You can store it in the refrigerator for up to 3 weeks, lightly wrapped. Or store in a cold root cellar.
Celeriac will begin to have soft spots around the outside that will begin to turn slimy. If this is the case, or if it begins to smell unpleasant, discard it.
Besides this roasted celeriac recipe and Celeriac Remoulade listed above, there are many other vegetarian celeriac recipes to be found. You can chop it up and add to a regular salad. You can also cook it in a variety of ways—try it thinly sliced and topped with cream, then baked as a gratin.
You can also boil it until tender and serve like mashed potatoes. You can even spiralize it and either cook it or serve it raw, tossed in a dressing. Perhaps one of the most popular uses for celery root though is to cook it in vegetable broth and purée it into a soup, either by itself or with potatoes, leeks, and even fennel.
👩🍳 Expert Tips
Make sure you peel your celeriac with a knife instead of a peeler. The outside knobby layer of a celery root is quite hard, and too difficult to peel with a vegetable peeler. Instead, after you have washed and scrubbed off any dirt, use a sharp chef’s knife to peel off the outer layer of skin. It is difficult to trim every nook and cranny exactly, so don’t make yourself crazy by trying to leave every bit of good flesh.
Celery root is inexpensive, so buy a little more than you need so that you can trim off large sections without feeling bad. You can also trim out any brown spots inside the core itself as you chop it into pieces. Celery root discolors quickly, so if you will not be using it right away, put it in water with lemon juice squeezed into it.
You may wonder why you cannot just add the truffle oil with the olive oil when you toss it with the celeriac cubes before roasting. The reason is that the truffle flavor disappears when you roast or cook truffle oil. You can either add the truffle oil at the very end of the roasting time, or drizzle it on the finished dish, as recommended here.
Roasted celeriac cubes are delicious on their own, but also pair well with other vegetables. Consider adding carrots or parsnips to your sheet pan. Chop them into chunks the same size as the celeriac, and they should cook in the same amount of time.
Making Roasted Celeriac for a Crowd
This recipe serves just two or three people, but you can easily double or triple this recipe to serve more. Just be sure to spread your celery root chunks on your sheet pan in a single layer.
If you can’t keep them to a single layer, use a second sheet pan. Piling them up on top of each other will cause them to steam, and you won’t get the tasty browned edges.
Other Roasted Vegetable Dishes
Roasting vegetables really is one of the easiest and most delicious ways to cook vegetables. Try these Oven-Roasted Red Onions or these Roasted Peppers. Or see below for some other favorites.
Or, for a one-pan-meal, check out my Sheet Pan Roasted Chicken and Potatoes.
If you try this Roasted Celeriac recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Roasted Celeriac with Truffle Oil
Equipment
Ingredients
- 2 medium celeriac (celery root)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 sprigs rosemary
- 1 teaspoon truffle oil
Instructions
- Preheat oven to 425 degrees Fahrenheit/215 degrees Celsius.
- Rinse and scrub any dirt off celeriac.
- Use a chef’s knife to slice off the leafy tops of the celery roots. Slice off the bottoms, then place upright on cutting board. Make your way around the celery root, slicing off the outer layer until it is fully peeled.
- Slice into ½-inch planks, then cut into small cubes.
- Line sheet pan with parchment paper.
- Add celeriac cubes to a medium bowl and toss with olive oil, salt, and pepper.
- Spread onto sheet pan, along with rosemary sprigs.
- Bake for 20 min, then stir.
- Roast for another 5-10 minutes, until celeriac is browned and fully tender.
- Discard rosemary sprigs, drizzle with truffle oil, and serve.
Notes
Nutrition
Instagram Users: Now that you've made this Roasted Celeriac recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
I really appreciated your helpful tips on how to buy celeriac. This healthy dish would be perfect served for Easter Dinner!
Yes! I have become a big celeriac fan after living in France for a while!
Before discovering the surprisingly tasty use of this sometimes unfriendly-looking root, I would surely have raised a doubtful eyebrow at the use of 'celeriac' and 'delicious' in the same sentence. Fortunately, all it took was a little inspiration from your recipe for this to become part of my winter vegetable rotation! Perhaps it's important not to judge a vegetable by its cover, or at least not without stopping by the blog first. ;-). Thanks for another yummy find!
Ha! Yes, I had the same reaction to celeriac when I first saw it at the markets here. But it really is delicious! Glad I converted you! 🙂
I really loved it,Thanks For Sharing this with us ,i will definitely try this and hey also check out my recipe ..
Happy you liked this recipe! Thanks for posting!