Celeriac sliced thickly and roasted over indirect heat until tender and golden, finished with truffle oil and flaky salt. Earthy luxury from the fire.
smokeandsoil.com/recipes/fire-roasted-celeriac-with-truffle
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Fire-roasted celeriac is slow and undemanding. The outer layers char and carbonise, forming a protective shell that allows the interior to steam gently and soften evenly. This method brings out the root’s natural sweetness and earthy depth without fuss, making it a quietly impressive side or centrepiece for any BBQ.
Adding truffle elevates the dish, but it’s a subtle indulgence that rewards patience rather than flash. A drizzle of white truffle oil or a few thin shavings of fresh black truffle complement the celeriac’s rustic character, adding an aromatic richness that feels earned rather than forced. The use of compound butter, thyme, and careful basting over indirect heat ensures the flavours develop gradually, respecting the ingredient and the fire.
This recipe works because it embraces the simplicity and precision of fire-cooking. It’s about understanding how heat interacts with whole, seasonal produce — coaxing out layers of flavour through patience and technique rather than heavy-handed seasoning. It’s a quiet reminder that BBQ is a tool for everyday cooking, a way to connect with the soil and seasonality, not just an event or spectacle.
Ingredients
British-sourced and scrubbed clean
softened
shaved)
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Barbecue for Indirect Heat
Ignite a full chimney of Weber briquettes. Once fully ashed over (approx. 20 minutes), bank them to one side of the charcoal grate to create a two-zone fire. Place the cooking grate on and close the lid, ensuring the top and bottom vents are half-open. Aim for a stable internal temperature of 160°C to 180°C (325°F to 350°F).
Prepare the Celeriac
Thoroughly scrub the celeriac under cold water to remove any soil, but do not peel it. The skin will protect the flesh and impart a smoky flavour. Pat dry. In a small bowl, mix the olive oil, salt, and pepper. Use the basting brush to coat the entire surface of the celeriac with the oil mixture.
The Fire-Roast
Place the oiled celeriac directly on the cooking grate, over the indirect heat zone (the side without the coals). Close the lid immediately. The celeriac should not be directly over the heat source.
Monitor and Turn
Roast for 90 to 120 minutes. Check the barbecue temperature every 30 minutes, adjusting the vents as necessary to maintain the 160°C–180°C range. Turn the celeriac every 30 minutes to ensure even cooking. The celeriac is done when a skewer or sharp knife can be inserted into the centre with minimal resistance.
Finish and Dress
Once tender, remove the celeriac from the barbecue and place it on a cutting board. Allow it to rest for 5 minutes (optional: wrap in foil for a softer texture). Carefully slice the celeriac in half, then score the flesh with a knife. In a small bowl, mix the softened butter with the truffle oil and a final pinch of sea salt. Spread the truffle butter generously over the warm, scored flesh. If using fresh truffle, shave it over the top now.
Serve
Serve immediately as a hearty side. The smoky, earthy, and sweet flavours pair well with simple grilled meats or a winter salad.
Serve
Serve immediately as a hearty side. The smoky, earthy, and sweet flavours pair well with simple grilled meats or a winter salad.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
accessory
Heatproof gloves are an essential piece of kit for anyone serious about fire-cooking and BBQ. They protect your hands from the intense heat of live flames, hot grates, and cookware, allowing you to work confidently and safely around the fire. At Smoke & Soil, we believe in cooking with integrity and respect for the process, which means using the right tools to handle heat without cutting corners. Cheap gloves might seem like a bargain, but they often fail when you need them most, putting you at risk of burns or accidents. Investing in quality heatproof gloves is a no-brainer for everyday BBQ enthusiasts who want to cook clean, whole-food meals over fire with peace of mind. These gloves fit perfectly with our ethos of everyday BBQ and homegrown ingredients because they enable you to engage directly with your cooking. Unlike bulky oven mitts, heatproof gloves offer dexterity and grip, making it easier to manoeuvre cookware, adjust grates, and manage live fire safely. This hands-on approach is crucial when working with seasonal produce and whole foods, where precise handling can make all the difference. Remember, these gloves are designed to resist heat for limited contact only; they are not fireproof. Use them wisely and avoid prolonged exposure to open flames. Practical advice for using heatproof gloves includes keeping them dry at all times, as wet gloves conduct heat rapidly and reduce protection. Look for gloves with textured silicone palms or similar materials to ensure a secure grip on greasy or slippery surfaces. Always inspect your gloves regularly and replace them if the insulation starts to degrade or if you notice any damage. Proper use and maintenance extend their lifespan and keep you safe. In short, heatproof gloves are a small investment that pays off in safety, control, and confidence at the BBQ.
Written by
L Field
