Celeriac boulangère recipe

Name: Celeriac boulangère
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 3 onions, sliced; 5 sprigs of thyme, leaves picked; 2 carrots, roughly chopped; 1 fennel, roughly chopped; 1 stick celery, roughly chopped; 1 onion, quartered; 1 bay leaf; small bunch parsley, stalks only; 6 peppercorns; 2 tbsp olive oil; 2 garlic cloves, roughly chopped; 750g mushrooms (wild, chestnut, portobello), sliced; 1 celeriac, approximately 1kg; 1 garlic clove; 80g cooked chestnuts, roughly chopped

This French-inspired vegan recipe is a stunning alternative Christmas main. Celeriac takes centre stage here, its nutty, earthy flavour seeping out as it absorbs the stock. Meaty mushrooms and cooked chestnuts combine to give this dish a warm, festive feel.

See method

Serves 6
45 mins to prepare and 50-60 mins to cook
195 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

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Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Brown Onions Loose
3 onions, sliced
£0.11
£0.95/kg
Tesco Fresh Cut Thyme 20G
Aldi Price Match
5 sprigs of thyme, leaves picked
£0.50
£25.00/kg
Tesco Carrots Loose
Aldi Price Match
2 carrots, roughly chopped
£0.11
£0.69/kg
Tesco Fennel Each
1 fennel, roughly chopped
£1.25
£1.25/each
Tesco Celery
49p Save 1/3 Clubcard Price
(£0.49/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1 stick celery, roughly chopped
£0.74
£0.74/each
Tesco Bay Leaves
1 bay leaf
£0.80
£0.08/each
Tesco Curled Leaf Parsley 30g
small bunch parsley, stalks only
£0.50
£16.67/kg
Schwartz Black Peppercorns Adjustable Medium grinder 35g
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
6 peppercorns
£3.00
£85.71/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, roughly chopped
£0.87
£0.22/each
Tesco Closed Cup Mushrooms 400G
750g mushrooms (wild, chestnut, portobello), sliced
£1.29
£3.22/kg
Tesco Celeriac Each
This product's currently out of stock
1 celeriac, approximately 1kg
Kingfisher Sliced Water Chestnuts 225G
Everyday Low Price
80g cooked chestnuts, roughly chopped
£1.15
£5.11/kg

Method

For the onions, heat the oil in a frying pan over a low heat. Add the onions, thyme leaves and a pinch of salt. Cook over a low heat for 25 mins until lightly golden. Stir frequently and add a splash of water if the pan begins to dry out.
For the stock, place all the ingredients in a large pan and cover with 1.25 litres of water. Bring to the boil and simmer for 20 mins. Remove from the heat and strain into a jug.
For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic and cook for 30 secs until just golden at the edges. Add the mushrooms and cook, stirring frequently, for 12-15 mins until all their water has evaporated.
Preheat the oven to gas 5, 190°C, fan 170°C. Peel and quarter the celeriac. Slice the quarters as finely as possible. Cut the garlic clove in half along its length and rub a 32cm x 24cm (12 1/2in x 9 1/2in) baking dish with the cut sides. Layer the base with a third of the celeriac, half of the mushrooms and half of the onions. Repeat, then top with a final layer of celeriac. Pour in 500ml stock (leftover stock can be poured in an ice tray, frozen and used as vegetable stock cubes.)
Cover the dish with foil and bake for 30 mins. Uncover, scatter with the chestnuts and bake for a further 25 mins until the celeriac is cooked through and golden on top. Spoon onto plates and serve with greens.