confit celeriac

steve bennett

steve bennett

26th February 2011
steve bennett

confit celeriac

very simple but useful vegetable garnish, plenty of utilisations


  • 1 large celeriac
  • sprig thyme/rosemary
  • 80g butter
  • 3 garlic cloves, smashed
  • rock salt, to taste
  • 20 crushed peppercorns (white)
  • all measurements are approx, experiment to what works best for you.


sooo easy- cut a slice off the bottom of the celeriac, on a large square of foil, place the butter, garlic, thyme or rosemary and salt and pepper(season well, as it has to penetrate the whole celeriac). place the celeriac on top of the other ingredients, cut side down.
wrap well with the foil, place on a tray and bake at 150C for 90 minutes. chillm, then peel and cut to required shapes.
you can also cook it for an extra half an hour to use for a puree, which tastes fantastic ad none of the flavour goes anywhere,it is just enhanced by the other flavourings.

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