Whole Roasted Celeriac w/ Zesty & Nutty Creme Fraiche

In a pickle about how to enjoy your celeriac? Want to wow the family this dinnertime with a winter vegetable showstopper guaranteed to impress? Try this whole roasted celeriac served with zesty, nutty creme fraiche - recipe courtesy of our guest ODDBOX chef Camille @callherchef.

Prep time: 10 minutes

Cook time: 120 minutes

Total time: 130 minutes

Servings: 4


1 Celeriac

50 ml Olive oil

Sea salt  (flaked )

2 tbsp Creme fraiche

½ Lime juice

1 tbsp Pine nuts

½ Parsley (bunch)

2 Garlic cloves

½ Thyme (bunch)

1 tbsp Harissa paste


  1. Preheat the oven to 170C. Wash and scrub the celeriac under cold water.Keep the skin but discard the airy roots. Pat dry with a clean tea towel.
  2. Pierce the celeriac with a fork all over and place in a bowl with the olive oil and salt. Rub the celeriac all over with the oil mixture and place on a baking tray, lined with thyme.
  3. Roast for about 2 hours or until deeply browned and soft all the way through - depending on the celeriac size. Every 30 minutes, use a spoon to wet the celeriac with the hot olive oil in a baking tray. When cooked, leave to rest for 15 minutes and cut in wedges.
  4. Place the pine nuts, parsley, lime juice and garlic in a food processor. Blend to a pesto consistency and mix with the creme fraiche. Serve with the roasted celeriac and some harissa paste.
roasted celeriac drizzled with harissa paste and creme Fraiche