Recipes
Miso Roasted Celeriac with Sesame, Seaweed & Nigella Seeds
This miso roasted celeriac is one of the simplest and most flavourful ways to prepare celeriac. Slow-baked until deeply caramelised, then torn and finished with sesame, seaweed, and nigella seeds, it makes a delicious plant-based side or salad that pairs beautifully with Asian-inspired flavours. No oil. No added salt. The miso does all the work.
Ingredients
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1 whole celeriac (about 1–1.2kg), peeled
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2–3 tbsp white miso paste
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1 tbsp sesame seeds, toasted
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1 tsp nigella seeds
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1–2 tsp dried seaweed flakes (nori, wakame or furikake-style mix)
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Optional to serve: finely sliced spring onions
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Optional to serve: lightly pickled cabbage leaves
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Optional to serve: pickled chillies
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Optional to serve: pickled red onions
Method
Preheat the oven to 160°C (fan).
Rub the whole peeled celeriac all over with the white miso paste. No oil or additional salt is needed.
Wrap the miso-coated celeriac in greaseproof paper, then tightly in aluminium foil. Place on a baking tray or in a small roasting dish.
Roast for 1½–2 hours until tender and caramelised. Take care when unwrapping as it will be very hot.
Scatter over the toasted sesame seeds, nigella seeds, and seaweed flakes while still warm. Toss gently to coat.
Once cool enough to handle, tear the celeriac into wedges or chunks using your hands rather than slicing.
Serve warm as a side dish, or allow to cool and serve as a salad with optional garnishes.
Chef’s Tips
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Look for a rich, golden-brown, caramelised exterior.
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No extra seasoning needed – miso provides all the salt and depth.
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Keeps well and tastes excellent the next day.
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Pairs beautifully with soy, ginger, sesame, rice dishes or other Asian-inspired flavours.
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