Celeriac on an open fire with gomasio and rosemary, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 small celeriac
  • 100 g fresh or frozen cranberries
  • 1 pink grapefruit
  • A few branches of fresh rosemary
  • 120 g dried cranberries
  • Gomasio classic Verstegen
  • cup of Ghoa Cress - Koppert Cress
  • Arqan argan oil
  • Strong dash of olive oil Iluigi
  • Black pepper mill Verstegen
  • Coarse sea salt mill Verstegen



  • Wash, dry and rub celeriac in with argan oil. Season with gomasio.
  • Place on the grill and turn regularly so that it cooks evenly.
  • Take a bunch of fresh rosemary.
  • Put some olive oil in a jar and dip the rosemary in it.
  • Then regularly rub in the celeriac on all sides.
  • The cooking of the celeriac can take up to 2 hours depending on the thickness of the celeriac.


  • Stew the cranberries in some olive oil until they form a compote.
  • Now add some zest and juice of grapefruit.
  • Mix everything into a beautiful pink running vinaigrette.

Celeriac emulsion:

  • When celeriac is cooked, peel it off with a knife.
  • Cut 4 discs to place on the plates.
  • Cut the rest into blocks and mix it together with a pour of water, a good pour of olive oil, a sprig of finely chopped rosemary and sea salt to a smooth emulsion.

To finish off:

  • Place a warm wipe of emulsion on each plate.
  • Add a disc of cooked celeriac each time.
  • Divide some vinaigrette over the preparation.
  • Finish with some extra gomasio, dried cranberries and some sprigs of Ghoa Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 90-120 minutes 
Techniques: veggies 
Plate: Black Robust Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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