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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Chestnut & wild mushroom stuffed three-bird roast
Chestnut & wild mushroom stuffed three-bird roast
A star rating of 5 out of 5.3 ratings

You'll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there's no other main course quite like it

Nutrition: per serving

  • kcal160
  • fat14g
  • saturates7g
  • carbs5g
  • sugars3g
  • fibre7g
  • protein3g
  • salt0.8g
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more.

  • step 2

    To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

RECIPE TIPS
COOKING CELERIAC WHOLE

Our food editor Barney says: "Here’s a novel way of cooking a celeriac that means you don’t have to peel it – but you’ll need to give it a good scrub to get rid of any bits of soil. It takes two hours in the oven, but if you’ve got something meaty already roasting or slow-cooking, it’s well worth slipping the celeriac in to serve alongside."

Recipe from Good Food magazine, January 2014

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.6 out of 5.9 ratings

rayndawnnorris6oCzjTkr

Great taste. I found that it's best to cook ahead of time so you can ensure it is thoroughly softened. Then its easy to reheat for the table.

ify00

I made this tonight and it wasn't soft enough to spoon after 2.5 hours. It needed another hour at 200 degrees. Also not sure of the point of the herbs. They are just left for decoration?

yacht1312

A star rating of 4 out of 5.

I cooked this in the aga for one hour roasting oven and two hours baking oven and it was perfectly cooked - Mashing with just a fork. A novel way to serve and lovely flavour.

nigelcarpenter

I have baked Celeriac on a number of occasions now, it never fails to impress. This one reminded me of the Polish soup (Czosnkowa) that comes served in a bread bowl with a lid on it. I did the same with the Celeriac so, I baked the Celeriac for 2.5 hours at 190 degrees (fan) but, i combined one of…

Inspiredcook

The herb baked celeriac is a hit on our Sunday lunch menu. If I don't put it on I'm asked where it is. I think maybe that the differing sizes may have to be compensated for by altering cooking times. There is never any left over, much to my dismay! even when I find the largest one I can. May have…

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