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

Oddbox Fruit and Vegetable box