A delicious meal on its own or to have with to a roast dinner. Don't worry about being precise with the amounts as celeriac vary in size so the amounts vary accordingly. Heaven on a plate!

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place celeriac in a saucepan; pour in enough heavy cream and milk to cover 3/4 the celeriac. Sprinkle with nutmeg. Bring celeriac mixture to a boil; reduce heat and simmer until celeriac is slightly tender, about 5 minutes. Transfer celeriac mixture to a 9x9-inch square baking dish; top with Cheddar cheese.

  • Bake in the preheated oven until bubbling and cheese is melted and browned, about 20 minutes.

Nutrition Facts

193 calories; protein 6.6g; carbohydrates 14g; fat 12.9g; cholesterol 43.7mg; sodium 237.3mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
09/08/2014
I think this was fantastic. in Denmark we eat a lot of celery root. One of our national dishes is meat balls in Celeri Root sause Made from the cooking water of the Celeri root thickened with a butter flour mix to gravy consistency. Bread is served on the side and is something we eat often when Celery root is in season. That Celeri mix in sause tastes heavenly in Puff Pastry tarts too. We don't slice it for these resepies we cube it. YUM;0) Read More
(1)

Most helpful critical review

Rating: 3 stars
05/22/2020
It had a bitter flavour. Will have to try again and see if I can fix that. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2014
I think this was fantastic. in Denmark we eat a lot of celery root. One of our national dishes is meat balls in Celeri Root sause Made from the cooking water of the Celeri root thickened with a butter flour mix to gravy consistency. Bread is served on the side and is something we eat often when Celery root is in season. That Celeri mix in sause tastes heavenly in Puff Pastry tarts too. We don't slice it for these resepies we cube it. YUM;0) Read More
(1)
Rating: 5 stars
02/16/2014
Delicious as is! We got a celeriac in our CSA basket and had no idea what to do with it until we found this recipe. We made it exactly following the recipe and really enjoyed it. I think next time we might replace the nutmeg with something else like chili powder or garlic for variety. Read More
(1)
Rating: 5 stars
10/23/2013
Great just as is! Read More
Advertisement
Rating: 5 stars
04/29/2019
I was a bit skeptical but it turned out really good. I didn t have nutmeg substitute it with cinnamon. It s a keeper! Read More
Rating: 4 stars
04/03/2020
I had never made celery root before...I had no idea what to do with celery root that I was given. This reciepe is a great introduction to the root. It was tasty and a do again. I added more nutmeg and reduced the milk by 1/4 c. Thanks for the recipe! Read More
Rating: 3 stars
05/22/2020
It had a bitter flavour. Will have to try again and see if I can fix that. Read More
Advertisement
Rating: 5 stars
12/20/2020
This will be on my holiday table to compliment our Christmas ham. The mild flavor lends itself well to a variety of seasonings and the nutmeg is a perfect choice. It was reminiscent of my mother's homemade Mac & Cheese, in terms of the mild cheese flavour. Definitely give this one a try! To Mr. Fraser; Thank you for a delicious recipe! Read More
Rating: 5 stars
09/08/2020
Easy to make and quite different. Very tasty. Read More