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Celeriac on the spit
Type of dish: Vegetarian
Number of persons: 4

Welcome to an epic culinary journey on the fire-breathing beast known as "The Bastard." This time we are going to explore the world of flavors with a delectable dish that will make your taste buds dance: Celeriac on the spit. Delicious veggie stuffed pita rolls with celeriac. And the garlic sauce you make with it is top notch.

When preparing this flavorful dish, there are some handy accessories from The Bastard that you don't want to miss. The Bastard Rotisserie Skewer Rack is indispensable when grilling celeriac on the spit. This accessory allows you to roast the celeriac evenly as it rotates, giving you that delicious caramelization and flavor development. The Rotisserie Skewer Rack offers the precision you need for a perfectly grilled celeriac.

The Bastard Tongs Deluxe is a sturdy grilling tongs. A must-have for safely and easily grilling celeriac slices and onions with a good grip and control over your ingredients. These tongs are really made for the rough stuff and don't have a Grid Lifter? No problem, these tongs are so strong that you can easily lift out the stainless steel grid with them!

When working with the ceramic heat plate, it is better to catch the juices of the celeriac. Otherwise, it leaks onto the plate and that can cause smoke in The Bastard. With the The Bastard Drip Pan you catch everything. Since celeriac gets juicy while grilling, this Drip Pan is essential to catch dripping fat and prevent mess.

Last but not least: The Bastard Pizza Stone. While you may not immediately associate the pizza stone with celeriac on a spit, this accessory from The Bastard provide a great indirect heat source to perfectly grill your pita buns. The pizza stone creates even heat distribution and adds that sought-after crispy texture to your sandwiches.

So, before you embark on this adventure in flavor, make sure you have these essential accessories from The Bastard on hand. They will help you grill this dish to perfection and enjoy the authentic flavors that only The Bastard can deliver. Get grilling and let your taste buds go on a tasty journey!

Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official

Cooking time: 2 hours |

Preparation time: 30 min |

Temperature: 150 °C, direct

What do you need?

- 1 celeriac

- 5 tablespoons of sunflower oil

- 2 tablespoons of shoarma seasoning

- 1 onion

- 4 tablespoons red wine vinegar

- 1/2 tablespoon of sugar

- 2 tomatoes

- 1/2 cucumber

- 1 red onion

- Salt

- Pepper

- 1 tablespoon of olive oil


For the garlic sauce

- 4 tablespoons of cottage cheese

- 1 tablespoon of mayonnaise

- 1 clove of garlic finely chopped

- 1 small handful of fresh chopped parsley

- 1 tablespoon of lemon juice


- 4 large pita buns

Celeriac on the spit

These products can help you prepare this recipe!

Preparation method


Prepare The Bastard for 150 ÅãC immediately and bring a pan of water to a boil. Meanwhile, peel the celeriac into 1-inch slices and place the celeriac slices in the boiling water for 7 to 10 minutes. Then let them cool for a while.

Once the celeriac has let off steam, mix the sunflower oil with the shoarma seasoning. Using most of it, spread the celeriac, using the rest during grilling to coat. Halve the onion and slide the convex side onto the spit. Next, thread the celeriac slices onto the spit and finish again with the other half of the onion, sliding it with the cutting edge toward the celeriac.

How to cook

Grill the celeriac on the spit for 1 1/2 to 2 hours, allowing it to cook and caramelize, and brush with some mixture of the shoarma seasoning and sunflower oil every half hour.

Meanwhile, heat the red wine vinegar with the sugar until absorbed into the vinegar and allow to cool slightly. Dice the tomatoes and cucumber, cut the red onion in half and slice half into thin slices. Mix the tomatoes, cucumber and onion with the vinegar-sugar mixture and sprinkle with some salt, and pepper. Pour in the olive oil and stir well.

Mix the cottage cheese with the mayonnaise, garlic, parsley and lemon juice for a tasty garlic sauce.

Place the pita rolls on The Bastard, at 150 °C indirectly, until they are lightly browned. Cut the rolls in half. Pass a knife along the celeriac and fill the buns with it. Top with the tomato-cucumber salad and garlic sauce. If desired, after passing the knife along the celeriac for the first time, you can hang the spit back to let the rest caramelize a little further.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!