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Roasted Celeriac with Leeks, White Wine and Butter Sauce


1 Celeriac

1 tsp salt

1 tsp Cracked black pepper

2 tbsp olive oil

1 Leek trimmed and washed

100ml White wine

1/2 tsp dreid taragon

50ml Double cream

Here’s how

Wrap the celeriac in foil and bake in the oven for 90 minutes at 160c or until soft.

When the vegetable is cooked remove from the oven and leave to cool, if you are making this dish for Christmas Day I suggest roasting the day before as it is one less job to do.

Using a sharp knife remove the skin from the celeriac to leave just the inside of the vegetable, then cut in half and trim.

Pat dry with a little kitchen roll, then drizzle over with olive oil and season with salt and pepper.

Pre heat a frying pan, when hot carefully place the vegetable into the pan and cook until golden, I like to transfer to the oven to roast.

To make the sauce, finely chop the leeks and add to to a small pan with a splash of olive oil and a sprinkle of sea salt.

Cook the leek until soft, then add the tarragon and white wine.

Turn the heat up and bring to a boil to let the wine reduce to half its volume, that way it will concentrate the flavour.

Add the cream and stir together.

Taste the sauce and season if required and serve with the roasted celeriac.


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