Celeriac Roast with Mushroom Gravy (Turkey and Gravy)
Author: Elizabeth Peyton-Jones
Recipe type: Main Meal
This is the perfect Christmas alternative to the roast turkey dinner.
Ingredients
- 1 medium Celeriac
- 1 tblsp Apple Cider Vinegar (15ml)
- Juice of 1 Orange (1/2 Cup or 125ml)
- 2 Cups of Vegetable Stock (500ml)
- Pinch of Salt
Instructions
- Clean and peel the celeriac, removing all the roots and fibrous bits.
- With a sharp and thin knife, punch some holes in the celeriac.
- This will allow the marinade to penetrate inside and flavour all of it.
- Mix the orange juice, 1 cup of the stock and salt in a bowl.
- Place the celeriac bottom facing up, and leave it marinating for at least 30 minutes.
- Flip the celeriac, and let it marinate with the top part facing up for at least another 30 minutes.
- Pre-heat the oven at 150-160° C.
- Transfer the celeriac and marinade to a baking tray (if possible with high sides), with the bottom part facing up again.
- Try to keep the sides as much covered in liquid as possible.
- Roast for 30 minutes.
- Remove the tray from the oven, flip the celeriac, pour the liquid around it all and roast it for another 30 minutes with the top part facing up.
- Repeat this action another 2-3 times, depending on how soft the celeriac is getting.
- You should add ¼ cup of the stock to the marinade every time you do this, as you’ll notice it will start to dry out. You should not need to add more than 1 cup in total.
- After this, you can start to flip the celeriac every 15 minutes.
- At this point, you’re aiming for a soft celeriac, but at the same time caramelized and golden brown on the outside.
- That’s why you shouldn’t keep adding stock, as it will be interesting to have the thicker and dark marinade by the end of the process, but not too dry.
- It’s also nice that the top part remains with most of the marinade on it.
- Slice very fine, and serve with the Mushroom Gravy and Sweet and Savoury Crumble.
