This Mary Berry Super Crispy Roasted Celeriac is a golden and crunchy recipe, which uses celeriac cubes and semolina. It’s a classic, foolproof recipe, ready in about 50 minutes.
Mary Berry Super Crispy Roasted Celeriac Ingredients
- 6 tbsp sunflower oil or goose fat
- 1kg (2lb 4oz) celeriac, peeled and chopped into 4cm cubes (650g prepared weight)
- 3 tbsp semolina
How To Make Mary Berry Super Crispy Roasted Celeriac
- Preheat The Oven: Set the oven to 220°C/200°C Fan/Gas 7.
- Heat The Oil: Pour sunflower oil or goose fat into a large roasting tin and heat it in the oven for 10 minutes.
- Boil The Celeriac: Place chopped celeriac in a saucepan of salted water. Boil for 4–5 minutes until just tender, then drain well.
- Coat With Semolina: Return celeriac to the pan, sprinkle with semolina, season, and toss to coat.
- Roast Until Crisp: Add coated celeriac to the hot roasting tin. Roast for 25 minutes, turn, then roast for another 10–15 minutes until golden and crispy.
- Serve Hot: Serve the roasted celeriac straight from the oven for best results.
Recipe Tips
- Why use semolina? It adds a crunchy coating that mimics roast potato edges.
- Can I prep this in advance? Best made fresh, but you can parboil the celeriac a few hours ahead.
- What does celeriac taste like? Mildly nutty with a hint of celery—less starchy than potato.
- Is goose fat necessary? No, sunflower oil works well for a vegetarian-friendly option.
- What size should the cubes be? Keep cubes around 4cm for even roasting and texture.
What To Serve With Roasted Celeriac
This crispy dish pairs well with:
- Highland beef pie
- Roasted venison fillet
- Grilled pork chops
- Herb-roasted chicken
- Root vegetable gravy
How To Store Roasted Celeriac
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Reheat in a hot oven to restore crispiness.
Do Not Freeze: This dish is not suitable for freezing.
Roasted Celeriac Nutrition Facts
- Calories: 195 kcal per serving
- Protein: 2g
- Fat: 14g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use flour instead of semolina?
Semolina gives the crispiest texture, but polenta or fine cornmeal are good substitutes.
Is this recipe gluten-free?
No, semolina contains gluten. Use a GF alternative like polenta.
Do I need to peel celeriac?
Yes, the skin is tough and should be removed before cooking.
Can I make this in an air fryer?
Yes, roast in batches at 200°C for about 15–20 minutes, shaking halfway.
Mary Berry Super Crispy Roasted Celeriac
Description
A crispy and flavorful alternative to roast potatoes—celeriac cubes coated in semolina and roasted in hot oil until golden and crunchy.
Ingredients
Instructions
- Preheat oven to 220°C and heat oil in a roasting tin.
- Boil celeriac for 4–5 minutes, then drain.
- Toss with semolina, salt, and pepper.
- Roast 25 mins, turn, roast 10–15 mins more.
- Serve hot and crispy.
Notes
- Use semolina or polenta for best crunch
- Avoid freezing; serve freshly baked
- Goose fat adds rich flavor, but sunflower oil works well
- Keep cubes evenly sized for even roasting