Braised celeriac
15 minutes
Preparation time
45 minutes
Cooking time
4 serves


1 celeriac root (1.2kg-1.3kg)
400 ml chicken or vegetable stock
50 g butter
1 bay leaf
½ lemon peel (save juice)
Olive oil
Salt to taste
½ cup finely chopped parsley leaves


  1. Preheat oven on Fan Plus at 180°C.
  2. Trim the celeriac skin off and cut into wedges..
  3. Heat the olive oil in a gourmet oven dish on high heat, induction setting 8 and caramelize the celeriac on both sides.
  4. Add the stock, bay leaf, lemon peel, a pinch of salt and butter, allow to come to a simmer for a minute.
  5. Cook uncovered for 30-40 minutes, turning after 20 minutes.
  6. Allow the cooking liquid to reduce to thick glossy coating.

To serve

  1. Toss in parsley and lemon juice.


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