Roasted Celeriac Wedges with Sage and Hazelnuts

This recipe is a delicious and easy way to cook celeriac. The sage and hazelnuts give it a lovely flavour, and it goes well with many other dishes.


  • 1 celeriac, peeled and cut into wedges
  • 1 tbsp olive oil
  • 1 tsp dried sage
  • 50g hazelnuts, chopped
  • Salt and pepper


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Put the celeriac wedges into a roasting tin with the oil, sage, hazelnuts and some salt and pepper.
  3. Roast in the oven for 30–40 minutes until the celeriac is tender and golden brown.


These roasted celeriac wedges are a great side dish. They are easy to make and go well with many different main courses. The celeriac is cooked until it is tender and golden brown, and the sage and hazelnuts give it a lovely flavour.

Potential changes & improvements

If you want, you could add some garlic to the wedges when you put them in the roasting tin. You could also use different nuts, such as almonds or walnuts, if you prefer.

What other food it works well with

These wedges are great with roast chicken or lamb. They would also be nice with a vegetarian main course such as a tofu roast.

Common Mistakes

One mistake people sometimes make when cooking celeriac is not to peel it properly. Make sure you peel off all the brown skin, or the wedges will not look very nice. Another mistake is to overcook the celeriac, so make sure you check it regularly and take it out of the oven as soon as it is cooked.

Nutritional Information

Celeriac is a good source of dietary fibre and vitamin C. It also contains some potassium, magnesium and calcium. Hazelnuts are a good source of vitamin E and minerals such as magnesium, zinc and iron. Sage is a good source of vitamins A and C, and also contains calcium and iron.


This recipe contains nuts (hazelnuts) and may contain traces of other nuts. It also contains sage, which can cause an allergic reaction in some people.

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