Ingredients
- 1 kg celeriac, peeled and cut into 3 cm cubes
- 90 ml Québec maple syrup
- 45 g butter
- 60 ml vegetable stock
- 15 ml lemon juice
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp white pepper
Method
- Heat the oven to 185 °C and arrange the celeriac in a roasting dish.
- Warm the maple syrup, butter, stock, lemon juice, thyme, salt, and pepper until combined.
- Pour the maple mixture over the celeriac and cover tightly.
- Roast for 35 minutes, then uncover and turn the pieces.
- Roast 10 to 15 minutes more until tender and lacquered.
Conversion and rationale
Original sweetener (classic version): 75 g granulated sugar
Conversion used: Replace 75 g sugar with 90 ml maple syrup and reduce the traditional stock from 120 ml to 60 ml; lower the oven from 200 °C to 185 °C.
Why Quebec maple syrup: Maple brings gentle caramel and vanilla notes to celeriac's celery-like flavor. This makes a sturdy winter root into a refined but inexpensive accompaniment.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →