I love root vegetables, and celeriac has quickly become one of my favourites. Beneath its gnarled surface hides a world of flavour. In this hasselback version, it turns wonderfully crispy on the outside and soft and creamy on the inside. It’s the kind of dish that feels both simple enough for a weekday and special enough for guests. Serve it with a warm mushroom sauce, buttery kale or a hearty lentil stew.

Tip: You can also make hasselback-style vegetables with other roots. Try carrots for a touch of sweetness or parsnips for a mild nutty flavour. Sweet potatoes and butternut squash also turn out beautifully this way.

Amount: 4 people
Easy to make
Time: 1 hour

Ingredients:

1 celeriac
25 g butter
2 cloves garlic
1 tsp freshly ground black pepper
1 tsp sea salt flakes
2 tsp dried thyme

Instructions:

Preheat the oven to 200°C (fan). Halve the celeriac, trim off the skin with a sharp knife, and rinse it thoroughly.

Melt the butter in a small saucepan and pour into a small bowl. Finely chop the garlic and mix it with the butter, pepper, salt, and thyme.

Now it’s time to make lots of slices. A trick is to place two wooden spoons on either side of the celeriac while cutting. That way, you won’t slice all the way through. Make as many thin cuts as you can.

Spread the butter mixture over the top, making sure to work it down between the slices.

Bake for about 50 minutes or until it’s crispy on the outside and soft on the inside.

Katharina Kjeldgaard bio

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