Baked celery root with browned butter

Name: Baked celeriac with browned butter
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 celery root; 2 tbsp oil; ½ tsp salt; 1 banana shallot, finely chopped; 1 clove garlic, finely chopped; 50 g butter, for the browned butter; ½ dl parmesan, grated; parsley, finely chopped and used as a garnish

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Baked celeriac with browned butter, parmesan and onion.
This is a side dish that goes well with meat and fish dishes.
I usually serve it as a side with Beurre Blanc with cod.

Celeriac is one of the great underrated vegetables. Baked in the oven it gets a nutty, slightly sweet flavor that is completely different from raw celery. Browned butter and parmesan lift it into something that genuinely impresses.

I serve this with cod and other white fish, but it is at least as good with meat. Easy to make and can be prepared ahead.

Baked celeriac with browned butter is a simple but impressive side. The nutty, caramel flavor of browned butter (beurre noisette) is a perfect match for the mild sweetness of the celeriac.

This is a vegetarian side that goes with almost anything, and it is guaranteed to surprise your guests!

Tips and variations

Cut the celeriac into even slices, about 1 cm thick, so they cook evenly.
Browned butter is easy: heat the butter over medium heat until it turns golden brown and smells nutty. Make sure it does not burn.
Parmesan can be swapped for Grana Padano or pecorino.
Grate a little lemon zest over before serving for a fresh finish.
It can be baked 1 to 2 hours ahead and reheated in the oven just before serving.
Choose a firm and heavy celeriac without soft spots for the best results when baking.
Brush generously with butter or olive oil and salt for a crispy exterior and rich flavor.
Baked celeriac can be served in thick slices as a vegetarian alternative to steak.

Frequently asked questions

What does celeriac taste like?

Mild, slightly earthy and nutty, especially when baked. It is reminiscent of chunks of grilled meat, yet it is a vegetable. Very different from the leaves, which are strong in flavor.

Can I use celeriac raw?

In this recipe it is baked, but raw celeriac is also lovely in remoulade, salads or cut into julienne as a topping.

What does this go with?

Perfect with cod in beurre blanc, salmon, chicken and pork. In fact it suits most meals that need a slightly unusual side.

How long does celeriac take to bake?

Baked celeriac takes 60 to 90 minutes at 200 degrees Celsius depending on size. Check with a knife; it should slide in without resistance.

Do I need to peel celeriac before baking?

You can bake it with the skin on for a more intense flavor. Scrub well and peel after baking if you prefer.

How do I serve baked celeriac?

Serve in slices with butter and herbs, mashed, or in wedges as a side dish to meat or as a vegetarian main course.

🍷 Wine pairing

Chardonnay: A white Burgundy or Chardonnay with light oak character complements the nutty flavor of baked celeriac beautifully. Baked celeriac with browned butter is a nutty, rich dish that needs a wine with depth. A Meursault or a Mâcon-Villages brings buttery, nutty notes that enhance the character of the celeriac and the browned butter.

Alternatively: a Grüner Veltliner from Austria, with its herbal and peppery notes, is a fresher choice that also works very well.

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Prep 5 min

Cook 1 hr

Total 1 hr 5 min

Servings 4 servings

Ingredients

1 celery root
2 tbsp oil
½ tsp salt
1 banana shallot finely chopped
1 clove garlic finely chopped
50 g butter for the browned butter
½ dl parmesan grated
parsley finely chopped and used as a garnish

Instructions

Set the oven to 200 °C.
Cut off the root attachment and scrub the celery root so that it is completely free of soil.
Divide it into 10-12 equal pieces and place in an oven dish.
Pour over oil and mix well.
Put it in the oven for approx. 1 hour, it should be tender.
Peel and finely chop the onion and garlic.
Brown the butter in a saucepan and fry the onion on medium heat until soft.
Grate the parmesan and finely chop the parsley.
Spoon the butter and onion over the celeriac and sprinkle with parmesan and parsley.
Ready, enjoy!

Notes

Tips: Celeriac needs plenty of time in the oven. Check with a sharp knife that it is soft all the way to the core. Give it 60 to 75 minutes.

Storage: Keeps in the fridge for 2 to 3 days.

Variations: Serve with fried mushrooms, thyme and a little truffle oil for a complete vegetarian dish.

Nutrition per serving

Calories: 254 kcal
Carbohydrates: 19 g
Protein: 5 g
Fat: 19 g
Saturated fat: 8 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 7 g
Cholesterol: 30 mg
Sodium: 603 mg
Potassium: 586 mg
Fiber: 4 g
Sugar: 4 g

Nutrition values are estimates.