Charred Celeriac with Toasted Hazelnut & Wild Mushroom Broth
A proper Highlands autumn main that'll make you forget about the meat entirely.
Pulled this together one dreich October evening when the celeriac was the size of a baby's head and the hazelnuts were falling from the trees above Loch Ness. The mushrooms came from a forager mate who knows every dark corner of the forest. Dead simple, honestly — just vegetables and nuts having the time of their lives.
How to Cook It
- 01
Prep the celeriac
Peel the celeriac with a sharp knife — it's gnarly but not impossible. Cut into 6-8 thick wedges (about 4cm each). You want them chunky enough to char on the outside without falling apart. Pat dry with kitchen paper.
~10 min - 02
Toast the hazelnuts
Tip hazelnuts into a dry pan over medium heat. Toss constantly for 6-8 minutes until they're deeply golden and smell nutty as hell. Move them to a board, let them cool slightly, then bash them to rough pieces — some powder, some chunks. Set aside.
~10 min - 03
Roast the celeriac
Heat 50ml olive oil in a large roasting tin at 200°C. Once shimmering, lay celeriac wedges cut-side down. Season properly with salt and pepper. Roast for 25-30 minutes until the flat side is mahogany-dark and a knife slides through easily. Turn halfway through if you're fussy; I don't bother.
~28 min - 04
Build the mushroom broth
While celeriac roasts, slice shallots thinly. Heat remaining 30ml olive oil in a pot over medium-high heat. Sweat shallots for 3 minutes until soft. Add mushrooms, increase heat, cook for 5 minutes until they've released their liquid and started to colour. The kitchen should smell like forest floor.
~12 min - 05
Finish the broth
Pour in stock, add thyme sprigs if using, bring to a gentle simmer. Let it bubble for 10 minutes — you want the mushrooms tender and the broth silky. Taste, adjust salt and pepper. It should taste like autumn.
~10 min - 06
Plate and serve
Ladle broth into deep bowls. Nestle celeriac wedges in the middle. Scatter toasted hazelnuts over the top with a pinch more salt. Crack black pepper. Do it while everything's hot.
~5 min
“Don't overthink it. Warm bowls, hot broth, the celeriac golden and proud. The hazelnuts go on top — you want them crunchy against the soft vegetable. Pour the broth around, not over, so the roasted side stays crisp. A few thyme leaves if you're feeling fancy, but honestly they're not necessary.”
First bite is the contrast — charred, sweet celeriac giving way to that nutty crunch, the broth underneath earthy and deep with mushroom. The hazelnut doesn't shout; it whispers a buttery undertone that ties the whole thing together. Last spoonful is pure comfort.
This is already fully plant-based — no animal products anywhere. If you want to amp the richness without dairy, whisk a spoonful of tahini or cashew cream into the finished broth just before serving. It deepens the texture without announcing itself. Some cooks add a splash of soy sauce or tamari to the mushroom broth for extra umami, which is never wrong.
Earthy tannins and subtle red fruit match the mushrooms without drowning the delicate celeriac
Toasted malt echoes the roasted vegetables; enough body to stand up to the hazelnut nuttiness
Warm, umami-forward, keeps you in that autumn woodland headspace
- ·Don't skip toasting the hazelnuts — it's the difference between nice and memorable.
- ·Celeriac takes longer to roast than you think; give it time or it'll be watery.
- ·If mushrooms are expensive or thin on the ground, a mix of shop-bought with foraged wild varieties stretches the budget and doubles the flavour.
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