Why keep the celeriac unpeeled for this pot roast?

The recipe specifies keeping the celeriac unpeeled after scrubbing it clean, which helps protect its flesh during the long roasting process and contributes to a rustic presentation.

How do I know when the celeriac pot roast is fully cooked?

The recipe indicates the celeriac pot roast is finished when you can easily pierce through the celery root with a long skewer after 3 1/2 to 4 hours of roasting.

Can I use different liquids for roasting the celeriac?

Yes, the recipe suggests using 1/4 cup of vegetable broth, beer, or water for the liquid in the Dutch oven, allowing for flexibility based on your preference.

What are the recommended garnishes and servings for this dish?

After carving, serve the celeriac slices with the roasted vegetables, garnished with fresh herbs like thyme, rosemary, and flat-leaf parsley, and horseradish if desired.

Are the olive oil and fresh herbs optional in this recipe?

Yes, the recipe lists olive oil, chopped thyme, and chopped rosemary as optional ingredients, meaning you can adjust or omit them based on your dietary needs or taste preferences.

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Celeriac as Classic Pot Roast
[Vegan, Gluten-Free]

WH By: Wicked Healthy

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How to make plants taste awesome in fun, innovative recipes. We are brothers, chefs, plant pushers... Read More

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Slices of tender, slow-roasted celeriac served alongside quartered carrots, potatoes, and onions, garnished with fresh parsley and a dollop of horseradish.

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Celeriac as Classic Pot Roast [Vegan, Gluten-Free]

498

2-3

240

Dairy Free

Believe us when we say that this pot roast is made from vegetables. This celeriac-based dish is slow roasted in a dutch oven and the end result is sliceable, cruelty free and tastes amazing!

Ingredients You Need for Celeriac as Classic Pot Roast [Vegan, Gluten-Free]

1 large onion, quartered and kept together
2 large carrots, quartered
2 large Russet potatoes, quartered
5 garlic cloves
1/4 cup olive oil (optional)
1 tablespoon coarse salt
1 tablespoon black pepper
1 large celeriac (celery root), scrubbed clean with a brush but kept unpeeled
1/4 cup vegetable broth, beer or water
1 bay leaf
1 tablespoon chopped thyme (optional)
1 tablespoon chopped rosemary (optional)
Flat-leaf parsley, for garnish
Horseradish, for serving (optional)

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How to Prepare Celeriac as Classic Pot Roast [Vegan, Gluten-Free]

Preheat oven to 300°F.
In a large bowl, add the first four cut vegetables, and carefully toss them with couple tablespoons of oil and pinch of salt and pepper to coat. Transfer the contents into the bottom of a Dutch oven.
In the same bowl, coat the exterior of the celeriac with oil, salt, and pepper and place it on top of the vegetables in the Dutch oven.
Add the liquid and bay leaf, then cover and roast it all, low and slow, for 3 1/2 to 4 hours. You can tell when it’s finished when you can pierce through the celery root with a long skewer easily.
Remove it from the oven, carve slices of celeriac, and serve it with the vegetables.
Garnish it with the fresh herbs and parsley, and serve with horseradish, if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.