Honey-roast celeriac with mushrooms & thyme

• small celeriac↗1

  (about 900g), trimmed and peeled

• thyme↗small bunch
• honey↗100ml ml
• butter↗50g g

  diced

• button mushrooms↗2
• parsley leaves↗handful

  finely chopped

• truffle oil

  (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the celeriac in a large saucepan, cover with cold water and season. Bring to the boil, then turn down to a simmer for 10 mins.

2. 2

   Carefully lift the celeriac out of the water and transfer to a large roasting tin. Arrange the thyme around the celeriac, drizzle over the honey and top with the butter. Bake for about 2 hrs, basting every 20 mins, until the celeriac has a golden glaze and feels tender when a knife is inserted into the middle.

3. 3

   Cut the celeriac into wedges, finely grate the raw mushrooms over the top, sprinkle with the parsley and drizzle with truffle oil, if you like.