Whole-Baked Celeriac (Celery Root) with Roasted Onion Gravy (Vegan, One-Sheet)

Oh.my.word. You guys, this is THE best vegan equivalent of a roast dinner.

We LOVE celeriac (celery root) in our family. It is one of my all-time favourite veggies. In fact, it is one of my all-time favourite foods. I often swap out white potatoes in recipes for celeriac, partly because it is healthier and makes our plates a little less carb-focused and a bit more vegetable-focused, but mostly because it just tastes so much better.

It’s got a beautiful nutty flavour and is rich and smoky but still subtle in taste. The kids adore it, and if I am making mash for something, I will replace it with mashed celeriac 90% of the time (or do half potatoes-half celeriac), mostly because it makes the kids very happy.

You can boil and mash it top shepherd’s pie or to serve alongside sausages (or pretty much anything) for everyday celeriac yumminess. But roasting it gives it a deeper, more indulgent flavour and texture, so this is my way of prepping it for a more celebratory or extravagant lunch or dinner.

And it is so easy…

It is all roasted on one baking tray, the gravy uses the roasted onions and takes all of 5 mins, it’s super easy, incredibly tasty, and dirt cheap. It costs just a fraction of a meat roast, but is even healthier and packed full of more flavour than ever!

It takes a long time to cook (as any roast does), but the prep time is minimal, and it is more than worth the wait.

And the gravy is naturally sweet, rich and delicious. A perfect accompaniment.

The kids and I love this on its own with some slow-roasted super soft green beans, but my husband feels it needs some added carb-y element, so some crusty bread (and a side salad) would make a welcome addition. My husband’s suggestion was Yorkshire puddings, which would look very out of place perhaps, but definitely taste delicious with it!

It would make an excellent veggie roast any Sunday, but it is also “showstopperish” enough to take centre-stage at Easter. And for Easter, I would probably even accept to make some quick Yorkshire puddings with it for my husband. 😉

5 from 1 vote

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Whole-Baked Celeriac with Roasted Onion Gravy

Prep Time

5 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 35 mins

 

This vegan roast is a one-pan, cheap, easy, and incredibly tasty dinner. Perfect for a family meal when you need something cheaper than a meat roast that still has all of the flavour! Gluten free, dairy free, paleo, vegan and low carb friendly.

Course: Bonfire Night, Christmas, Dinner, Easter, Entertaining, Halloween, Holiday, Main Course, Sauce, Seasonal, Thanksgiving, Vegan, Vegetarian

Servings: 4 -6 servings

Author: Raising Sugar Free Kids

Ingredients

• 1 whole celeriac (larger will mean more for everyone!)
• olive oil
• 3 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• salt & pepper
• several large handfuls of frozen green beans (I usually do a large handful for each person and then sometimes chuck in an extra handful)
• 2 brown onions
• 1 tsp tamari
• 1 heaped tbsp cornflour (cornstarch) or arrowroot
• 2 tsp balsamic vinegar, optional (leave out for sugar free)

Instructions

1. Preheat the oven to 220C/425F/gas 7. Wash and dry the celeriac, then put on a large baking tray and drizzle with several tablespoons of olive oil. Top with the fresh herbs and salt & pepper. Roast in the preheated oven for about 1 to 1 and 1/2 hours, until a knife slides easily into the centre of the celeriac to show it's soft all the way through (there should be no resistance - if there is, return it to the oven for a bit longer). Quarter the onions and add to the tray halfway through. Add the green beans (frozen is fine) to the tray and return to the oven for the last 25-30 mins.

2. When everything is cooked through and golden, remove the onions and add to a saucepan with a small glug of oil. Put over medium heat and stir in the tamari, balsamic vinegar (if using) and the cornflour. Pour in 500ml (2 cups) of water or vegetable stock and bring to the boil, then cook until thickened (about 4-5 mins). If at this point you want it a bit thicker, then put another tablespoon of cornflour in a small bowl and stir in a little of the onion gravy to make a smooth paste. Pour back into the pan and simmer for another couple of mins.

3. Pour the gravy through a sieve into a bowl or jug and return the onions to the baking tray with the beans and celeriac. Serve everything covered in the gravy. It's also nice with a side salad and/or a little crunchy bread.