Ingredients

• Whole Celeriac (Celery Root): This is our star! Don’t let its rough exterior fool you, it roasts up beautifully, getting tender and subtly sweet inside. I remember once picking one that was too small, and it dried out a bit aim for a medium-large one, about 1.5-2 lbs, for the best results.
• Cremini Mushrooms: These bring so much depth to our duxelles. Honestly, I’ve tried white button mushrooms, and while they work, cremini just have a richer, more intense flavor. Chop them finely, it really helps them meld into that beautiful texture.

• Walnuts: For that essential crunch and earthy counterpoint in the duxelles. I’m a big fan of walnuts here, they toast up so nicely. If you’re feeling adventurous, pecans work too, but walnuts are my go-to for this.

• Shallots & Garlic: The aromatic backbone of our duxelles. More garlic is always a good idea in my kitchen, but feel free to adjust to your taste. These bring a sweet, pungent warmth that really makes the filling sing.

• Fresh Sage: This herb is the secret to that fragrant, nutty brown butter. The smell of sage crisping in butter is one of my favorite kitchen scents. Don’t skimp on fresh sage, dried just doesn’t compare for this step.

• Unsalted Butter: We’re browning it, baby! This adds a nutty, rich layer of flavor that ties everything together. I once used salted butter and had to adjust everything else, unsalted gives you more control.
• Olive Oil: For roasting the celeriac and sautéing the duxelles. A good quality extra virgin olive oil makes a difference, but honestly, any decent olive oil will do the trick.
• Vegetable Broth: Just a splash to bring the duxelles together and keep it from being too dry. I usually keep a carton on hand, but water works in a pinch if you’re out.
• Salt & Freshly Ground Black Pepper: The unsung heroes. Seasoning well at each step is key. I always taste as I go, it’s the only way to get it just right.

Instructions

Prep Your Celeriac for Roasting:

First things first, get that oven preheating to 400°F (200°C). Then, tackle the celeriac. It looks like a beast, I know! Carefully trim off the gnarly top and bottom, then use a sharp knife or a sturdy vegetable peeler to remove the tough outer skin. I usually cut it into a relatively even globe, trying to get rid of all the brown bits. Give it a good rinse, pat it dry, and then rub it all over with a tablespoon of olive oil, a good pinch of salt, and some fresh pepper. Pop it onto a baking sheet, and honestly, don’t worry if it looks a little rustic. That’s part of its charm.

Roast the Celeriac to Tender Perfection:

Slide that seasoned celeriac into your preheated oven. You’re going to roast it for about 60-90 minutes, or until it’s fork-tender. This is where patience comes in! The cooking time can vary quite a bit depending on the size of your celeriac, so just keep an eye on it. I usually give it a little poke with a fork around the 60-minute mark, if it feels resistant, it needs more time. While it’s doing its thing, your kitchen will start to smell wonderfully earthy. If it starts to brown too much, you can loosely tent it with foil, but I rarely find I need to.

Craft the Walnut-Mushroom Duxelles:

While the celeriac roasts, let’s get busy with the duxelles. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your finely chopped mushrooms, shallots, and garlic. Now, this is crucial: cook them down, stirring occasionally, until all the liquid has evaporated and they’re deeply browned and fragrant. This can take 10-15 minutes, maybe even a bit more. I once rushed this, and the duxelles ended up soggy, which was a real shame. Stir in the chopped walnuts and cook for another 2-3 minutes until they’re lightly toasted. Season with salt and pepper, then pour in a splash of vegetable broth, letting it cook down until almost dry. The smell is just incredible at this point!

Prepare the Sage Brown Butter:

In a small saucepan, melt the unsalted butter over medium heat. Keep a close eye on it! It’ll start to foam, then you’ll see little brown bits forming at the bottom of the pan, and it’ll smell wonderfully nutty. This usually takes about 5-7 minutes. Once it’s golden brown, toss in your fresh sage leaves. They’ll crisp up quickly, and the aroma is just heavenly. Immediately remove it from the heat so it doesn’t burn. This brown butter is pure magic, honestly, and it’s what makes this whole dish sing. I always try not to burn the butter, it happens but not today!

Assemble Your Whole-Roasted Celeriac:

Once the celeriac is perfectly tender, take it out of the oven. Carefully, using a spoon or a small knife, scoop out the center, leaving about a 1-inch border all around. Don’t go too deep, or you’ll poke through! Roughly chop the scooped-out celeriac flesh and gently fold it into your walnut-mushroom duxelles mixture. This adds even more celeriac flavor and makes the filling extra substantial. I always try to keep the celeriac skin intact, because honestly, that’s where some of the best flavor and texture come from.

Stuff, Roast, and Serve:

Now for the fun part! Spoon that glorious duxelles mixture back into the hollowed-out celeriac. Pile it high, because why not? Pop it back into the oven for another 15-20 minutes, or until the filling is warmed through and the top is lightly golden. When it’s ready, carefully transfer the whole roasted celeriac to a serving platter. Drizzle generously with that amazing sage brown butter. A sprinkle of fresh parsley wouldn’t hurt, honestly. It looks impressive, smells divine, and tastes like pure earthy comfort. You’ve done it!

Whole-Roasted Celeriac Storage Tips

Leftovers of this whole-roasted celeriac keep beautifully in an airtight container in the fridge for about 3-4 days. I usually just slice off what I want to eat, which is super handy for quick lunches. Now, a little heads-up from my own trials: while the duxelles stays delicious, the celeriac’s crispy roasted skin does soften up a bit once it’s chilled. It’s still tasty, just less firm. I’ve tried reheating it in the microwave, and honestly, the sauce separated a little, so I don’t recommend that for the best texture. My favorite way to reheat is gently in a pan on the stovetop, or for a crispier result, pop it back in the oven at 350°F (175°C) until warmed through. It helps bring some of that texture back!

Roasted Celeriac Ingredient Substitutions

Okay, so I’ve experimented a bit with this whole-roasted celeriac, because sometimes you just don’t have everything on hand, right? For the cremini mushrooms in the duxelles, portobello mushrooms, finely chopped, work really well and give an even meatier texture. I tried white button mushrooms once, and it worked, kinda, but the flavor wasn’t quite as deep. If you’re out of walnuts, pecans are a fantastic substitute for the duxelles, they offer a similar earthy, slightly sweet crunch. Almonds could work too, but they’re a bit milder. No shallots? A small yellow onion, finely minced, will do the trick for the duxelles, though it’ll be a little less delicate. And if fresh sage isn’t available for the brown butter, you could try fresh thyme, though the flavor profile will be different, still delicious! Honestly, don’t be afraid to play around, that’s how some of the best kitchen discoveries happen.

Serving Your Roasted Celeriac with Duxelles

This whole-roasted celeriac with walnut-mushroom duxelles is a showstopper all on its own, but honestly, it plays well with others too. For a light meal, I love serving it with a simple, crisp green salad dressed with a tangy vinaigrette, the brightness really cuts through the richness. If I’m making it for a heartier dinner, a side of fluffy couscous or a wild rice pilaf makes it even more substantial. For drinks, a dry white wine, like a Sauvignon Blanc, complements the earthy flavors beautifully. Or, for a non-alcoholic option, a sparkling cider or even just some infused water with lemon and mint would be lovely. This dish and a good book on a rainy evening? Yes please. It’s comforting enough for a cozy night in, but elegant enough for guests.

Cultural Backstory of Celeriac Duxelles

Celeriac, or celery root, has been a staple in European cuisine for centuries, especially in Mediterranean and Northern European dishes. It’s got this incredible versatility, often showing up in gratins, soups, and purees. The idea of roasting it whole, allowing its subtle sweetness to really develop, is a testament to its humble but powerful flavor. Duxelles, on the other hand, is a classic French preparation of finely chopped mushrooms, often sautéed with shallots and herbs, used as a stuffing or sauce base. It’s a technique I learned about through my grandmother’s old cookbooks, and it always felt so fancy, yet it’s wonderfully simple. Combining these two elements, this recipe marries rustic Mediterranean charm with French culinary elegance, creating a vegetarian dish that feels both ancient and refreshingly modern. It’s a dish that reminds me of home, and the rich history of flavors that connect us.

Frequently Asked Questions

→ Can I make the duxelles ahead of time for this Roasted Celeriac?

Absolutely! I often make the walnut-mushroom duxelles a day in advance. Just store it in an airtight container in the fridge, and it’ll be ready to go when you are. It saves so much time, especially if you’re planning a dinner party.

→ What if I can’t find a large celeriac for Whole-Roasted Celeriac?

No worries! If you can only find smaller ones, you can roast two smaller celeriacs instead of one large one. Just be aware that the cooking time might be a bit shorter, so keep an eye on them. It’ll still be just as delicious!

→ How do I know if my celeriac is cooked through for Whole-Roasted Celeriac?

The best way to tell is by poking it with a fork or a skewer. It should slide in easily with minimal resistance, feeling really tender all the way to the center. If it feels hard, it needs more time, honestly.

→ Can I freeze leftover Roasted Celeriac with Walnut-Mushroom Duxelles?

You can, but I’ll be honest, the texture of the celeriac can get a bit mushy after freezing and thawing. The duxelles itself freezes better. If you do freeze it, it’s best enjoyed in a soup or blended into a sauce rather than as a whole piece.

→ Can I add other vegetables to the duxelles for this Roasted Celeriac?

Oh, for sure! I’ve sometimes added finely diced carrots or celery to the duxelles for extra flavor and nutrients. Just make sure to cook them down until they’re very tender and any excess moisture has evaporated before adding the walnuts.