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

Slow-Roasted Hasselback Celeriac with Cranberry-Port Glaze & Herby Walnut Crumb
Prep Time 20 mins
Cook Time 120 mins
Total Time 2 hrs 20 mins
Cuisine: ,
Courses:
Difficulty: Intermediate
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
  1. 1
    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.
  2. 2
    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.
  3. 3
    Roast for 1 hour 15 minutes, or until the celeriac is very tender when pierced with a knife.
  4. 4
    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.
  5. 5
    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.
  6. 6
    While it finishes roasting, make the walnut crumb by combining the walnuts, parsley, chives, lemon zest, salt and pepper in a small bowl.
  7. 7
    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.
  8. 8
    Carve into thick slices at the table and serve with the full spread of festive sides.
Read it online: https://grub-club.co.uk/recipe/slow-roasted-hasselback-celeriac-with-cranberry-port-glaze-herby-walnut-crumb/