Jamie Oliver's Christmas Cookbook
By Jamie Oliver
3 hrs 10 mins
Not Too Tricky
serves 6
About the recipe
Big, brave and bold in flavour, this amazing veggie main is ridiculously simple to make. So much of the flavour is gained by leaving the celeriac skin on, packing it tightly with butter, garlic and herbs, then slow-roasting it like a joint of meat.
Recipe From
Ingredients
CELERIAC
1 large celeriac with roots (1.2kg)
70g unsalted butter
1 bunch of mixed fresh woody herbs, such as thyme, rosemary, sage, bay (30g)
4 cloves of garlic
1 whole nutmeg, for grating
SAUCE
25g dried porcini mushrooms
1 small onion
2 cloves of garlic
olive oil
750g mixed mushrooms
¼ of a veg stock cube
150ml single cream
1 heaped teaspoon English mustard
100g vac-packed chestnuts
truffle oil
Method
Find the recipe!
For the full recipe, head to page 98 of Jamie Oliver's Christmas Cookbook.
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