Tired of the usual potatoes, but looking for a side dish that has their same irresistible crunchiness?
Baked Celeriac is the answer you were looking for!
Often underestimated, this vegetable with its light flesh and delicate aroma, if cooked the right way, provides an exceptional result: tender cubes inside and with a wonderful golden and crispy crust on the outside.
A side dish that has nothing to envy to well-made roast potatoes.
The preparation is quick and relies on high-temperature cooking that maximizes the flavor, enhancing the natural sweetness of the celeriac with simple aromas like rosemary and garlic.
It is the perfect accompaniment to enhance your main dishes, from an impressive Beef Hammer/Beef Shank to an elegant Baked Turbot with aromatic herbs.
Try it, and it will soon become one of your kitchen staples.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 120.24 (Kcal)
- Carbohydrates 15.85 (g) of which sugars 2.70 (g)
- Proteins 2.60 (g)
- Fat 6.12 (g) of which saturated 0.94 (g)of which unsaturated 0.35 (g)
- Fibers 3.14 (g)
- Sodium 354.44 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs celeriac
- 4 tablespoons extra virgin olive oil
- 1 tablespoon garlic powder (Or 2 cloves)
- 1 tablespoon thyme
- 1 tablespoon sweet paprika
- 2 sprigs rosemary
- 1 teaspoon black pepper
- to taste coarse salt
Tools
- 1 Knife
- 1 Peeler
- 1 Chopping Board
Steps
Cleaning and Cutting:
Carefully peel the celeriac, removing all the hard parts and roots.
Cut the cleaned flesh into cubes as uniformly as possible, about 1-1.5 inches.
Seasoning and Distribution:
Transfer the cubes to a bowl and season with EVO oil, garlic powder, thyme, rosemary, sweet paprika, oregano, salt, and black pepper.
Mix well, then arrange them on a lined baking sheet in a single layer.
Cooking and Turning:
Bake in a preheated oven at 392°F for about 25-35 minutes.
Halfway through cooking (after about 15-20 minutes), stir the cubes with a spatula to ensure even browning.
Drying and Finishing:
Once golden and perfectly cooked, remove the cubes from the tray and, if necessary, gently pat them to remove excess oil.
Transfer to a container and adjust the flavor with a pinch of salt (such as Smoked Maldon Salt).
Serving:
Plate the crispy celeriac and serve immediately as an aromatic side dish.
💡 Storage, Tips, and Variations
🧊 How to Store:
At room temperature:
Baked celeriac should be consumed hot, freshly baked, to enjoy maximum crispiness.
In the Fridge:
If there are leftovers, transfer the cubes to an airtight container.
They can be stored in the refrigerator for up to 3-4 days.
Keep in mind that once cooled, they will lose their external crispiness.
Reheating:
To recover some of the original texture, reheat celeriac in a non-stick pan with a dash of oil over high heat, or even better, in an oven at 356°F for a few minutes until hot and slightly golden.
Microwaving is not recommended as it tends to soften them too much.
📌 Tips for Perfect Crispiness:
Do Not Overlap:
This is the most important tip!
Ensure that the cubes are arranged in a single layer on the baking tray.
If they are too crowded, they will steam instead of becoming crispy.
Hot Oven:
Use a well-heated oven at 392°F from the start to immediately seal the outside and encourage caramelization.
Uniform Sizes:
Cut the cubes as evenly as possible.
This way, you will avoid smaller pieces burning while larger ones remain raw.✨
Aromatic and Flavor Variations:
If you want to change the flavor from the classic recipe with paprika and rosemary, here are some ideas:
Sweet/Spicy Version:
Add honey (or maple syrup) and a pinch of chili powder to the seasoning before baking.
The sweetness will aid caramelization.
Oriental Version:
Replace EVO oil with sesame oil, and use a spice mix with powdered ginger, a little soy sauce, and a pinch of brown sugar.
Gratinated Version (Comfort Food):
After the base cooking, remove the tray and sprinkle the cubes with a mix of breadcrumbs and grated Parmesan (or Pecorino).
Return to the oven for 5 minutes or activate the grill until a golden crust forms on the surface.
Fresh Aromas:
If using garlic powder, try adding fresh herbs like marjoram, sage, or chopped parsley just out of the oven: their aroma stays more intense.
❓ Frequently Asked Questions (FAQ)
We have gathered the most common questions about baked celeriac to ensure your dish is always a crispy success
Do I need to wash the celeriac before peeling it?
It is not strictly necessary, as the skin, which is the most earthy part, will be completely removed.
However, a quick rinse before peeling is recommended to remove excess surface soil, making the work cleaner.
Remember: the important thing is that the cubed flesh is dry before being seasoned with oil.
Why did my celeriac cubes turn out chewy (instead of crispy)?
There are two main culprits for a chewy texture:
Overcrowding: The cubes were too close or overlapped on the baking tray.
If they don’t have room, they release moisture and steam instead of roasting.
Low Temperature/Insufficient Time:
The oven was not hot enough (392°F is crucial) or the cooking time was too short.
Ensure the oven is well preheated and cook until you notice an intense browning.
Can I prepare celeriac in advance?
You can prepare the root in advance, but with moderation.
After peeling and cutting the cubes, it is advisable to season and cook them immediately.
If you must prepare them ahead, cut them, and store them in the refrigerator in an airtight container (maybe with a splash of lemon, although not essential) and season them only an hour before baking.
Can celeriac replace potatoes in a low-carb diet?
Absolutely yes!
Celeriac is a fantastic and popular alternative.
It has a flavor somewhat similar to potatoes but with less starch and a more herby taste.
It contains about one-third of the carbs of potatoes, making it perfect for those following low-starch diets.
Can I use fresh garlic instead of garlic powder?
Certainly.
Fresh garlic is always great!
You can use 2 whole crushed cloves (which you will remove before serving) for a subtle aroma, or finely chop it.
If you chop it, however, be cautious during cooking: fresh chopped garlic tends to burn more easily than the powdered version.
