Roasted Celeriac

Roasted Celeriac

Roasted Celeriac

By: Naomi Sherman

The bright and herbal flavour of celeriac is the perfect foil for the sweet, spiced wild rice stuffing. This dish is a centrepiece that is deceptively simple to put together and will please and surprise every eater at the table.



Prep time

Cook time



  • 3 whole celeriac bulbs, peeled
  • 1 cup chopped spinach
  • 50g currants
  • ¼ cup pickled red onions, chopped
  • 250g instant wild rice mix
  • Salt & pepper, to taste
  • 3 tbsp olive oil


  • Preheat your oven to 180°C.
  • Wrap each celeriac bulb in foil.
  • Roast for 1 hour, until softened.
  • While the celeriac cooks, place the chopped spinach, currants and diced pickled red onions into a bowl and combine.
  • Microwave rice as per directions and tip hot rice into a bowl to wilt spinach.
  • Once the celeriac is cooked, remove from the foil and cut off the top.
  • Scoop out the inside of the celeriac, leaving a border around the edges and bottom.
  • Dice the celeriac that you removed and add it to the rice filling.
  • Taste the rice and season accordingly.
  • Place the celeriac back onto a baking tray and spoon in the filling, pressing it down firmly but carefully and piling excess on top.
  • Drizzle with olive oil and place a tent of foil over the top, then bake for 20 mins.
  • Uncover and finish off for a further 15 mins.
  • Cut each bulb in half to serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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