Roasted Celeriac (Hasselback) with Garlic-Butter Sauce

Tender, sweet, and earthy, roasted celeriac transforms this humble root vegetable into a show-stopping side dish. Also known as celery root, celeriac is a nutrient-rich, underappreciated gem that deserves a spot in your kitchen—especially during the colder months.

With just a handful of simple ingredients, this low-calorie, low-carb Hasselback celeriac is as easy to make as it is impressive to serve. Pair it with your favorite protein for a delicious and nourishing addition to any meal.

Why I Love Celeriac

Growing up in Romania, celeriac (or celery root) was a staple in our kitchen. It’s a familiar vegetable we use in nearly every soup, making it a common sight in stores, farmers’ markets, and always stocked in the fridge. But I know for many, this sometimes intimidating, oversized root vegetable can feel like a mystery.

Celeriac has a slightly sweet, earthy flavor—somewhere between a potato, a turnip, and a parsnip, but milder and uniquely its own. Its versatility is one of its greatest strengths. In fact, I’ve written an article, What is Celeriac, where I dive into everything you need to know about this underrated root, including links to recipes that let celeriac shine.

Personally, I love using celeriac in a variety of ways:

• Mashed: Blended with other vegetables like cauliflower, parsnips, or sweet potato for a creamy, nutritious alternative to mashed potatoes.
• Raw: Grated into a refreshing slaw with carrots and apple.
• Soup: Transformed into a velvety, comforting bowl of creamy goodness.
• Roasted: The Hasselback method brings out its natural sweetness, making it an irresistible side dish.

Not only is celeriac delicious, but it’s also highly nutritious. It’s low in carbs for a root vegetable, low in calories, low-histamine, and incredibly filling, adding wonderful flavor and texture to any meal.

When I first made this roasted celeriac recipe, I served it alongside homemade pork sausages. My dad, a true Romanian who never skips bread at a meal, instinctively reached for some. I told him to try the celeriac instead—it would be more than enough as a side. Skeptical at first, he took a bite, loved it, and by the end, agreed that bread was unnecessary. In fact, he even asked me how to make it so he could prepare it himself.

The Hasselback Method

The Hasselback slicing technique is perfect for roasting celeriac, especially given its size. This method not only helps the root cook faster but also creates beautiful caramelization, enhancing both the flavor and texture. Plus, it gives the dish an elegant appearance with minimal extra effort.

If you’re a fan of Hasselback roasted potatoes, you’ll love this dish. While celeriac doesn’t crisp up quite like a potato, its natural sweetness and earthy flavor truly shine when prepared this way.

The Butter-Garlic Sauce

The butter-garlic sauce is the finishing touch that takes this dish to the next level. Gently infusing the butter with garlic (careful not to overcook it) adds richness and depth, while a pinch of salt and freshly chopped parsley bring everything together.

For a dairy-free option, extra virgin olive oil works beautifully. Follow the same steps: warm the olive oil gently with garlic, stir in parsley and a pinch of salt, and drizzle generously over the roasted Hasselback celeriac. The result is just as flavorful and satisfying.

Ingredients to Make Roasted Celeriac

• 2 large celeriac
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 teaspoon Mediterranean herb mix
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the garlic-butter sauce:

• 2 tablespoons (30 g) butter (use extra virgin olive oil for a dairy-free option)
• 3 garlic cloves, minced
• A handful of fresh parsley, finely chopped
• A pinch of salt and pepper
• Sea salt flakes to garnish

How to Make Roasted Celeriac

Preheat the oven: Set your oven to 220°C (425°F).

Prepare the celeriac:

• Peel the celeriac. Start by slicing off one end to create a stable base. Place the celeriac on its base, then use a sharp knife to peel the skin from top to bottom, following the contour of the vegetable.
• For larger celeriac, slice it in half horizontally to make handling easier. For smaller celeriac, leave it whole but cut a small, flat base along its length to help it sit securely in the oven.

Slice using the Hasselback method:

• Place the celeriac cut-side down (or on its stable base if left whole). Position two wooden spoons, chopsticks, or similar guides on either side of the celeriac to prevent cutting all the way through.
• Using a sharp knife, make parallel slices about 1/6 inch (4 mm) apart, ensuring you don’t cut through the base. This creates the signature Hasselback effect.

Season and roast:

• Place the sliced celeriac in a Dutch oven or a tall, oven-safe pan with a lid. Drizzle with olive oil, ensuring the oil seeps into the cuts.
• Sprinkle with the Mediterranean herb mix, salt, and pepper. Cover with the lid and bake for 30 minutes undisturbed.

Finish roasting uncovered:

• Remove the lid and bake for an additional 10–15 minutes, or until the top is golden and slightly crisp.

Prepare the garlic butter sauce:

• In a small saucepan, gently heat the butter over low heat. Once melted and hot, add the minced garlic and a pinch of salt. Cook gently for about 30 seconds, being careful not to burn the garlic.
• Remove from heat and stir in the chopped parsley.

Add the finishing touches:

• Remove the Dutch oven from the oven and pour half of the garlic butter sauce over the celeriac. Return it to the oven for 1 minute to meld the flavors.
• Transfer the celeriac to a serving platter, drizzle with the remaining sauce, and finish with salt flakes and pepper.

Serve: Enjoy as a stunning side dish, perfect for a cozy dinner or an elegant gathering.

How to Serve Roasted Celeriac

This is a wonderful and easy-to-make side dish for steak, fish, chicken, or any protein you like. Or it can be a great addition to a nutritious plant-centered spread.

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