- serves 4 people
- preparation 5 minutes
- cooking 2:30 hours
- difficulty Easy level
Ingredients
- 1 large head celeriac, washed
- 5 sprigs rosemary
- 25 g butter
- 2 tbsp plain flour
- 375 ml (1½ cups) chicken or vegetable stock
- 150 g blue cheese
- salt and black pepper, to serve
Instructions
- Preheat the oven to 180˚C. Wrap the celeriac and rosemary in foil and place on a baking tray. Bake for 2½ hours or until the celeriac is tender.
- For the velouté sauce, heat the butter and flour in a saucepan and cook for about 3 minutes, stirring constantly. Add the stock a little at a time, stirring to remove any lumps, until a sauce around the consistency of cream develops. Season to taste, remove from the heat and keep warm.
- Remove the celeriac from the oven and cut off the top. Fluff the insides with two forks, season with salt and pepper, crumble over the blue cheese and pour over the velouté.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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