Baked celeriac with wild mushrooms and cobnut relish
A warming autumn dish of roasted celeriac, mushrooms and a punchy cobnut relish made with ginger, chilli and lime.
Ingredients
For the celeriac
- 1 small celeriac, scrubbed
- 1 bunch fresh thyme, chopped
- 2 bay leaves, chopped
- 3 garlic cloves, crushed
- 2 tbsp olive oil
For the mushrooms
- 10²µ/â…“o³ú butter
- olive oil
- 200g/7oz mixed wild mushrooms
For the cobnut relish
Method
To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours.
After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside.
Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked.
Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed.
To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish.
