Slow-Roasted Hasselback Celeriac with Cranberry-Port Glaze & Herby Walnut Crumb

Name: Slow-Roasted Hasselback Celeriac with Cranberry-Port Glaze & Herby Walnut Crumb
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: 2 medium celeriac; 4 tbsp olive oil; 2 tsp sea salt; 1 tsp black pepper; 1 tsp dried thyme; 150 g fresh or frozen cranberries; 120 ml ruby port; 2 tbsp maple syrup; 2 tbsp balsamic vinegar; 2 tsp Dijon mustard; Pinch of salt; 50 g walnuts, finely chopped; 2 tbsp parsley, finely chopped; 1 tbsp chives, finely chopped; 1 tsp lemon zest; Pinch of salt and pepper

Print Recipe

Prep Time 20 mins Cook Time 120 mins Total Time 2 hrs 20 mins

Difficulty: Intermediate

Cuisine: American, British Courses: Main dish

Description

This whole roasted celeriac makes a spectacular Christmas centrepiece without relying on seitan or pastry. Slow roasting transforms the humble root into something tender, buttery and deeply savoury, while the hasselback slices allow the glossy cranberry-port glaze to seep into every fold. The result is rich, aromatic and beautifully festive.

The walnut-herb crumb adds freshness and crunch, brightening the dish and giving it a celebratory feel. Best of all, the celeriac can be roasted entirely the day before, then reheated and glazed before serving, leaving Christmas Day wonderfully relaxed.

Ingredients

Celeriac

2 medium celeriac (each around 700–800 g)
4 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
1 tsp dried thyme

Cranberry-port glaze

150 g fresh or frozen cranberries
120 ml ruby port
2 tbsp maple syrup
2 tbsp balsamic vinegar
2 tsp Dijon mustard
Pinch of salt

Herby walnut crumb

50 g walnuts, finely chopped
2 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 tsp lemon zest
Pinch of salt and pepper

Instructions

Preheat the oven to 180°C (fan). Peel the celeriac and trim the base so it sits flat. Using a sharp knife, cut deep parallel slices across the top of the celeriac, stopping about 1 cm from the bottom so it stays intact.
Rub the celeriac all over with olive oil, then sprinkle with salt, pepper and dried thyme. Place in a small roasting dish and cover tightly with foil.
Roast for 1 hour 15 minutes, or until the celeriac is very tender when pierced with a knife.
Meanwhile, make the glaze. Place the cranberries, port, maple syrup, balsamic vinegar, Dijon mustard and a pinch of salt in a small saucepan. Simmer over a gentle heat for 8–10 minutes, or until thickened and syrupy. Blend briefly with a stick blender or mash lightly with a fork for a smoother finish.
Remove the foil from the celeriac and increase the oven temperature to 200°C (fan). Brush the celeriac generously with the glaze, allowing it to drip between the slices. Roast uncovered for a further 20–25 minutes, brushing with more glaze halfway through.
While it finishes roasting, make the walnut crumb by combining the walnuts, parsley, chives, lemon zest, salt and pepper in a small bowl.
Once the celeriac is glossy and caramelised, remove from the oven. Transfer to a serving plate and scatter the herby walnut crumb over the top.
Carve into thick slices at the table and serve with the full spread of festive sides.

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Slow-Roasted Hasselback Celeriac with Cranberry-Port Glaze & Herby Walnut Crumb