The unsung, odd shaped and versatile vegetable that not many people buy or cook. It can be roasted, pureed for soups or eaten raw in salads.
For a vegetarian ‘roast’, bake it whole. It tastes nutty, earthy and sweet!
- One or two big size celeriac’s
- a bunch of lemon thyme or thyme, finely chopped
- a bunch of Italian parsley, finely chopped
- 4 tablespoons of olive oil
- salt and pepper to taste
- Wash the celeriac well but do not peel it.
- Wrap each celeriac in baking paper and foil paper with olive oil, herbs and salt and pepper to taste.
- Bake for 2 hour at 180C.
- Once it is cooked and cold, peel the skin with a knife (it comes off easily).
- Then slice it into medium size slices.
- Place the the slices on a serving plate and drizzle with the vinaigrette (of your choice) and herbs.
Ingredients for my Vinaigrette
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
salt and pepper to taste
a pinch of sugar
Method for the Vinaigrette
- In a small bowl mix all the ingredients together. It will have the consistency of an emulsion.
- You can serve the celeriac warm and drizzle with all the juices.
- I like to serve the celeriac cold and I drizzle with a simple salad dressing.