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Whole Baked Celeriac and Cauliflower
Tasty and easy to make, this dish also looks great, and people are always so surprised about how flavourful the vegetables taste.
November 21st, 2016
From Scandinavian Comfort Food by Trine Hahnemann
A lot of vegetables benefit from being cooked slowly and whole (including cabbage, broccoli and eggplant).
Ingredients
- For the celeriac:
- 1 whole celeriac
- 50ml / ¼ cup extra virgin olive oil
- 2–3 Tbsp coarse sea salt
- For the cauliflower:
- 1 whole cauliflower
- 50ml / ¼ cup extra virgin olive oil
- Sea salt and freshly ground black pepper
Directions
Preheat the oven to 160ºC/325ºF/gas mark 3.
For the celeriac: wash it and cut the base off if the roots are still muddy, leaving the skin on. Place on a baking sheet lined with baking parchment, pour over the olive oil and rub in the salt. Bake for 2 hours. Depending on size, sometimes a celeriac will need longer in the oven. Test if it is done by sticking a skewer into it – it should be soft in the middle.
For the cauliflower: rinse it and remove most of the outer leaves, with a few left on. Place on a baking sheet lined with baking parchment, pour over the olive oil and sprinkle with salt and pepper. Bake for 2 hours, basting it now and then with the olive oil.
Columbus Leth
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