I recently visited The Coach in Marlow, where they had celeriac on a spit prior to making mash with it. I thought that it could be great on the BBQ, especially infused with smoke.
The celeriac I had was around 800g. Once on the rotisserie skewer, drizzle some rapeseed oil on the outside and rub it in. The celeriac will feel really tight on the skewer, but don’t be tempted not to secure it with the prongs. As it cooks the hole will open and you will lose any benefit of cooking it on the rotisserie.
I used Australian Heat Beads for the cook with 4 cherry chunks at the start of the cook. The celeriac really went a nice colour which surprised me. I let the celeriac cook for 2 hours, although to be honest, I think 1hr 45mins would work, but it doesn’t do it any harm to go longer.
The smell of the cooked celeriac is fantastic. I am no a vegetable fan but this was lovely and will definitely be on the menu again!
BBQ Celeriac Mash
- Prep Time5 min
- Cook Time2 hr
- Total Time2 hr 5 min
Ingredients for the Celeriac Mash
- 1 x Celeriac
- 1 x Tbsp Rapeseed Oil
- 1 x Tbsp Olive Oil
- 1 x Tbsp Butter
Skewer your celeriac and then oil the outside with the rapeseed oil. If you wanted you could use olive oil. Rub in and then secure the celeriac with the rotisserie prongs. Don’t be tempted not to secure the celeriac as it will get loose as it cooks.
Get your BBQ up to around 180-200°C and then get the rotisserie going. Add some wood chunks and then let it cook for 2 hours.
Remove from the BBQ and rotisserie skewer. Chop the celeriac in half and then scoop outside the insides into a bowl.
Start to mash the celeriac and then slowly add the olive oil and butter, watching the consistency carefully. Mash until smooth and serve.