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Squash, fennel and celery root tian

Squash, Fennel and Celery Root Tian

In Provence, the most popular vegetables for tian are eggplant, zucchini and tomato, which are combined with aromatic Herbes de Provence. At home, we make tian with whatever we have on hand. The important thing is that the vegetables' flavours complement each other. We serve it as a side dish, appetizer or main that can be eaten hot, warm or at room temperature.


  • ½ small squash
  • 1 fennel bulb
  • 1 small celery root (celeriac)
  • 1 tsp thyme
  • 1 tsp sage
  • 6 Tbsp olive oil
  • Salt and pepper, to taste
  • 2 heads garlic
  • 1 lemon
  • olive oil for garnish


  1. 1

    Preheat oven to 325 °F. Slice vegetables into (more or less) equal pieces. Set the tender fennel leaves aside.

  2. 2

    Place sliced vegetables, herbs and 3 Tbsp olive oil in a bowl. Salt and pepper. Mix well.

  3. 3

    Spread vegetables evenly and attractively on a roasting dish. Slice off the tops of the garlic bulbs to expose the cloves and place in the center of the dish. Sprinkle salt and 3 Tbsp olive oil, making sure to cover the garlic as well.

  4. 4

    Place the roasting dish in the center rack of the oven. Roast until cooked to your liking, between, 1¼ - 1½ hours.

  5. 5

    Garnish with fennel leaves, a good splash of olive oil and lemon quarters.