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Buttery celeriac

December 9, 2025 by
About this recipeIngredientsPreparation

About this recipe

Celeriac is a vegetable that is native to our region and is available until spring. It makes a delicious side dish for any barbecue or oven bake. You can easily prepare it in advance, or simply let it cook while you're baking pizzas or grilling meat and vegetables! You can leave the celeriac in the oven the whole time without worrying about it. The secret to perfect celeriac is the long cooking time on hot stones, which results in a light smoky flavor, a buttery soft texture on the inside, and the feeling that you can almost spoon the celeriac out like delicious mashed potatoes. Delicious for vegetarians, and of course for anyone who loves pure vegetables.

Ingredients

  • 1 medium-sized celeriac
  • 5 tablespoons of secret Vonken sauce (or just olive oil)
  • salt and pepper to taste

Preparation

  1. Stoke the Vonken. It doesn't matter how much flame there is, or whether you set the temperature high or low. This will only affect how long you need to cook the vegetables.
  2. Place the celeriac deep in the oven, but make sure it is not directly in the flames. The more flame and heat, the more you need to turn the celeriac so that all sides cook evenly. The outside can quickly char, but that is not a problem. The skin forms a natural shield against the flames and keeps the moisture of the celeriac nicely inside.
  3. If the oven is between 300 and 400°C, the celeriac will be cooked after 35-45 minutes. It is best to turn the celeriac 3-4 times during cooking.
  4. If the oven is between 200 and 300°C, you only need to turn it once or twice, and the celeriac can easily stay in for 60 to 75 minutes.
  5. You don't need to turn it below 200°C, but it is recommended to leave the celeriac in for at least an hour and a half. This last method is also the tastiest: it gives you the creamiest result.
  6. Not sure if the celeriac is ready? Pierce it with a sharp knife. If you can easily reach the core, it is nicely cooked.
  7. Remove the celeriac from the oven and leave to cool for 5 minutes. Then take a sharp chef's knife and cut off the skin, starting at the top. Cut into the desired size, drizzle with a little secret sauce or just some olive oil. Finish with salt and pepper.
  8. Not a fan of neat cubes? Then cut it into slices like a watermelon and leave the black skin on. You will then need to cut this off your plate.


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