Whole roasted celeriac

I fell head over heels for this simple celeriac dish by Ottolenghi. Don't judge by its brownish neutral looks because this is an intriguing natural beauty with tons of flavour stored inside. Ottolenghi is known for his long lists of ingredients as well as for his tempting, mouthwatering veggie recipes. But surprise surprise: this recipe from his "Simple" cookbook only lists 5 ingredients, which is a big plus. You should be prepared to let the oven do its job for a few hours for the best…

A crowd-pleasing veggie recipe which is flavoured to perfection, try this whole roasted celeriac in porcini butter for a warming magical supper. Here’s our ways to use up any celeriac you have languishing in the fridge.

Substitute this vegan show-stopper for your usual Sunday Roast this weekend. With whole roasted celeriac and a flavoursome herb and mushroom gravy, it's a deeply wintry feast.

Make celeriac the star of the show by roasting it whole and drizzling liberally with an autumnal pesto. Serve as a vegetarian centrepiece, or as a side to a more traditional roast dinner

Try this sensational whole truffle roast celeriac with creamy cheese sauce and hazelnuts. It makes a fantastic alternative vegetarian Christmas lunch or Sunday roast

Equipment: Small casserole dish.

Magnificent whole-roasted celeriac, mushroom sauce & barley Vegetarian, meat-arian… whoever you are, have a go at this bad boy! It’s delicious, fulfilling, funny, and you’ll get people talking

Nothing could be easier than this technique for cooking celeriac: no chopping required. Serve this with lots of butter as a vegetarian centrepiece to a simple dinner with grains and greens, or as a side to roast meat. You can slice it like a loaf or cut it into wedges like a cake.

If you haven’t already found a place in your kitchen for celeriac, now is the time. Slow cooking of the whole root marries gentle celery flavours with rich nutty butter tones. Add to that the creaminess of a herb filled tahini sauce and sweet-almost-spicy seeds. Who knew a knobbly root could taste, and look, so good.

This dish ticks two things off your food experimentation list: mastering one of the classic French sauces, and how to cook and eat that knobbly root vegetable, celeriac.