Roasted Celeriac with Truffle Oil

plate of roasted celeriac with serving spoon and rosemary sprig

5 from 32 votes

Roasted Celeriac with Truffle Oil elevates the humble celery root with delicious flavors of rosemary and truffle. An elegant side dish!

Prep Time5

Cook Time25

Total Time30

Servings:

Calories: 85kcal

Author: Chef Molly Pisula

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

Peeling Celeriac: The outside knobby layer of a celery root is quite hard, and too difficult to peel with a vegetable peeler. Follow the instructions above to peel with a sharp chef's knife. Celery root discolors quickly, so if you will not be using it right away, put it in water with lemon juice squeezed into it.

Truffle Oil as Garnish: 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.

Making Roasted Celeriac for a Crowd: If you’d like to make this recipe for a crowd, you can easily double or triple this recipe. The only thing to look out for is that you can 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.

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