WHOLE ROASTED CELERIAC WITH OLIVE OIL & ZA'ATAR
Steps:
- Preheat the oven to 180 C (355 F).
- Place the celeriacs on plenty of coarse salt in a roasting pan. Roast until completely soft all the way through, 1 ½ to 2 hours or longer, if your celeriacs are very large.
- Slice off the top and serve with extra virgin olive oil, za'atar and salt. Leave the garnishes on the table so everyone can add more as they eat their way through their celeriacs.
WHOLE ROASTED CELERIAC
Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh
Provided by Barney Desmazery
Categories Side dish
Time 2h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender - if not give it 30 mins more.
- To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.
Nutrition Facts : Calories 160 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
BAKED CELERIAC
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories easy, side dish
Time 2h10m
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
- Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)
WHOLE ROASTED CELERIAC
Substitute this vegan show-stopper for your usual Sunday Roast this weekend. With whole roasted celeriac and a flavoursome herb and mushroom gravy, it's a deeply wintry feast.
Provided by Sophie Gordon
Categories Dinner
Number Of Ingredients 1
Steps:
- Preheat your oven to 200°C fan. Wash and scrub your celeriac well, removing excess dirt. Using a sharp knife, pierce it all over its whole surface, about 1cm or so deep. Place the celeriac on a baking tray. In a small bowl, combine your garlic, olive oil, thyme, turmeric and a good seasoning of salt and pepper. Using a pastry brush or your fingertips, cover the celeriac with the oil mixture, spreading the garlic pieces on the celeriac to roast too. Place in the oven on a low shelf and roast for about 2½ hours. It may take slightly more or less depending on your oven. Check on the celeriac throughout, spooning over any juices that appear in the bottom of the tray. Once it's cooked you want a knife to be able to go through easily and for the outside to be a lovely golden brown. Once the celeriac has roasted, remove it from the oven and allow to cool slightly before serving. While the celeriac is cooking, you can make your gravy. Drizzle a tablespoon or so of oil into a wide pan and start to fry your onions until soft and translucent. Add the mushrooms and garlic and continue to fry for a few minutes - the mixture will become quite moist, due to the mushrooms. Once cooked and fragrant, add about 500ml of the stock, the thyme, rosemary and sage, and stir well. Bring to a gentle boil, then reduce to a simmer. Add the nutritional yeast, mustard, vinegar, coconut aminos, flour and plant-based milk. Season with salt and pepper to taste. Slowly stir on a low heat to get rid of any lumps, allowing the liquid to thicken. For a thinner gravy, you can go ahead and add the rest of the stock here. Turn off the heat, then remove a third of the mushroom mixture and put to one side. Either pour the rest of the gravy into an upright blender, or use a hand blender to blitz it until smooth. Season to taste, then put the blended liquid and the reserved mushrooms back into a saucepan. On a low-medium heat, begin to warm the mushroom gravy, stirring to combine. To serve, place the celeriac, whole, on a serving plate. Score a cross on top and prise it open ever so slightly, pouring over the gravy and allowing it to seep through the gaps. Place the lemon wedges around the dish and season with extra salt and pepper if necessary. You could also plate up individually, cutting the celeriac into 'steaks' or any other way you like. Pour over the gravy and serve with lemon wedges, as above. Waste tips: This gravy is perfect for any vegetables. I love roasting a big batch of vegetables at the end of the week to pair with it. You could also pour the gravy over a mash or turn it into a pie. If you have any leftover gravy, you could create a 'meal for one' in a small pie dish or ramekin, placing some mash in the bottom, with a big handful of greens, and topping with the gravy. Bake in the oven for around 15 minutes to heat through and get a lovely crispy topping. You could add some nutritional yeast or another layer of mash - you can really be creative. If you don't have a celeriac, this recipe also works great with a cauliflower or a large, firm cabbage.
ROASTED CELERIAC & CARROTS WITH KALE & HAZELNUTS
Enjoy this colourful side with your Christmas dinner. It combines roasted celeriac, carrots, kale and hazelnuts in a vinegar dressing
Provided by Good Food team
Categories Side dish
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.
- Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.
Nutrition Facts : Calories 165 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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