To do so, slide your tray in the oven and heat to 190C/175C fan/375 F. Remove the tray when it is hot, and pour on the roasted celeriac, heating up for 5-8 minutes. Serve warm. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Read about our approach to external linking. To prepare celeriac, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discolouring. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Slow-roast pork belly with celeriac & pear mash 6 ratings 5.0 out of 5 star rating Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence Recipe Notes. Excellent with game, in particular. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Reheat-friendly: This dish can be reheated or made ahead. You may need to add a little water towards the end of the cooking time to prevent burning.