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+ servings

Roasted Celeriac with Mushrooms and Leeks

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Dinner, Lunch, Main Dish, Side Dish
Servings: 4 people
Calories: 186kcal


  • 2 lb celeriac root peeled well and cut into even sized chunks
  • 1 leeks medium, white and light green parts only, sliced into thing rounds (You can save the dark green parts to use when making stock)
  • 1.125 c mushrooms sliced
  • 1 tbsp avocado oil
  • .5 tbsp dried thyme
  • .5 tbsp dried basil
  • .5 tbsp dried parsley
  • 1 tsp sea salt to taste
  • .5 tsp ground black pepper to taste
  • 1.5 tbsp butter


  • Preheat oven to 425 degrees.
  • Line a baking dish with foil or parchment paper.
  • Place diced celeriac root into the baking dish add avocado oil. Sprinkle over the dried thyme, basil, parsley, some salt, and pepper.
  • Using your hands or a large spoon, toss to coat the seasoning evenly over the celeriac root.
  • Place into the preheated oven for 40 minutes, making sure to toss and turn the diced celeriac root halfway through the roasting process.
  • In a skillet over medium heat, melt your butter.
  • Add in the sliced leek and cook until just softened.
  • Add in the sliced mushrooms and cook until the mushrooms and leek have both softened.
  • Season with sea salt and black pepper to taste.
  • Remove the roasted celeriac root from the oven and carefully add it into the leek and mushroom mixture.
  • Toss to mix everything together.
  • Taste to check for seasoning and enjoy!


Calories: 186kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 853mg | Potassium: 806mg | Fiber: 5g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 21.6mg | Calcium: 123mg | Iron: 2.8mg
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