How to Brown Celeriac in the Oven

Slide a thin knife into the thickest piece. It should go in easily, and the cut faces should be golden brown.

Cut the wedges evenly

Slice off a thin piece from the base so the root sits flat on the board. Pare away the tough skin and cut wedges about 2 cm thick. Put the skinny ends at one corner of the tray so you can lift them out if they brown first.

Give the wedges some room

Dry the celeriac before adding oil. If the pieces will touch on one tray, use two. At 220°C (425°F), set a cut face against the metal and turn the wedges partway through cooking to brown the other side.

Check the centre as well as the colour

If the wedges are soft but pale, spread them farther apart and give them a few more minutes. If the outside darkens while the middle is firm, move the tray down a shelf, lower the heat to 200°C (400°F) and roast until a knife slips in.

Why did the tahini thicken?

Tahini can tighten when lemon juice first goes in. Whisk in the water a little at a time until the sauce falls from a spoon in a ribbon. Add it once the wedges are on the plate.

For quantities and timings, see the recipe: Roasted Celeriac Wedges with Lemon Tahini.

The Royal Horticultural Society gives October to March as the harvest window for celeriac in its growing guide.

Royal Horticultural Society, celeriac growing guide