Whole Roasted Celeriac with Miso Porcini Herb Butter
Description
This impressive vegetarian dish features a tender, slow-roasted whole celeriac topped with a savory, umami-rich miso and porcini mushroom butter. Fresh herbs add a bright finish to this elegant plant-based centerpiece. Perfect for a sophisticated dinner party or a healthy gourmet meal.
Ingredients
For the Celeriac
- 1 whole celeriac
- 4 tbsp olive oil
- 2 tsp sea salt flakes
For the Miso Porcini Butter
- 10 g dry porcini mushrooms
- 50 g vegan butter
- 3 tbsp fresh herbs dill, parsley, thyme, or rosemary
- 1 clove garlic
- 1 tbsp light miso paste
- 1 tsp truffle oil optional
Instructions
Roasting the Celeriac
- Preheat your oven to 180°C (350°F).
- Rub the whole celeriac thoroughly with olive oil and sea salt flakes.
- Wrap the celeriac tightly in two layers of baking parchment or foil.
- Roast in the oven for 2.5 hours until tender all the way through.
Preparing the Butter
- Soak the dry porcini mushrooms in hot water until softened, then drain well.
- Combine the rehydrated porcini, vegan butter, fresh herbs, garlic, miso paste, and truffle oil in a blender or food processor.
- Pulse until the mixture is roughly chopped and well combined.
- Serve the roasted celeriac topped with a generous spoonful of the miso porcini butter and extra fresh herbs.
Notes
- Save the mushroom soaking liquid to use as a flavorful base for soups or stews.
- Ensure the celeriac is fork-tender before removing from the oven.
- You can prepare the butter ahead of time and keep it chilled until ready to serve.