Blackened whole celeriac with jalapeno herb butter

Blackened whole celeriac with jalapeno herb butterIngredients

For the celeriac

  • One large, whole celeriac
  • A little rapeseed oil

For the jalapeno butter

  • 250g of good quality, unsalted butter (softened)
  • One fresh jalapeno pepper (deseeded and finely diced)
  • Zest of one lemon
  • 10g fresh flat leaf parsley (finely chopped)
  • 10g fresh chives (finely chopped)
  • Pinch of sea salt


For the Celeriac

  1. Wash and dry the whole celeriac, and then rub with the rapeseed oil.
  2. Cook on a ceramic barbecue (e.g. Kamado Joe) with the lid closed and with both the top and bottom vents slightly open at approximately 150°C for around three hours.
  3. Turn the celeriac often during the cooking process to ensure an even colouration.

N.B. if you do not have a ceramic barbecue, the celeriac can be cooked in a hot oven set to 200°C, for around 2 hours but check throughout cooking.

  1. To test when the celeriac is properly cooked, push a skewer all the way through. If there is no resistance, the celeriac is ready.

For the butter

  1. Place all ingredients in a bowl and mix thoroughly.
  2. Roll the butter into a log with silicon paper and refrigerate.
  3. When butter is set slice into discs.

To serve

  1. Cut off the top of the celeriac and fluff up the flesh with a fork.
  2. Put discs of butter into the celeriac and allow to melt through.
  3. Serve with corn tortillas.