Description
Earthy Roasted Celeriac with Walnut-Mushroom Duxelles and sage brown butter. A hearty vegetarian Mediterranean dish with deep, comforting flavors.
Ingredients
Scale
- The Celeriac & Duxelles Core:
- 1 medium-large celeriac (celery root), about 1.5-2 lbs
- 1 lb cremini mushrooms, finely chopped
- 1/2 cup walnuts, roughly chopped
- Flavor Foundation & Aromatics:
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/4 cup vegetable broth (or water)
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- Sage Brown Butter Magic:
- 1/2 cup unsalted butter
- 10–12 fresh sage leaves
- Finishing Touches & Optional Boosts:
- Fresh parsley, chopped (for garnish, optional)
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!