Best 5 Baked Celeriac Recipes
Baked celeriac, also known as celery root, is a delicious and versatile vegetable that can be enjoyed in a variety of dishes. With its slightly sweet and nutty flavor, baked celeriac is a great addition to soups, stews, and casseroles. It can also be roasted, mashed, or fried. This article will provide you with some of the best recipes for baked celeriac, so you can enjoy this delicious vegetable in all its forms. We'll explore different ways to prepare celeriac, including roasting, baking, and even making a creamy celeriac soup. So get ready to be inspired and discover the many ways to enjoy this often overlooked root vegetable.
Here are our top 5 tried and tested recipes!
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
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 CELERY ROOT FRIES
Oven-roasted celeriac sticks are a lovely accompaniment to your main dish or even alone, just for a snack. The light celery flavor goes well with a spicy homemade ketchup. I tried two different methods to achieve the crispiest fries, and this was the one that I preferred. I served it with homemade harissa ketchup.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
- Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
- Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
- Bake in the preheated oven for 20 minutes.
- While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
- Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
- Serve celery root fries with harissa ketchup.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 31.9 g, Fat 7.7 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 807.3 mg, Sugar 13.6 g
EASY ROAST CELERIAC
Delicious roasted celeriac makes a tempting alternative to roast potatoes, served with roasts, stews and any number of dishes.
Provided by Helen Best-Shaw
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat oven to 200°C / 400°F / GM6.
- Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
- Peel the celeriac and then cut into 2.5 cm/1" cubes.
- Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
- Mix well to coat each cube with oil and herbs.
- Roast for 15 minutes. Turn the celeriac with a spatula.
- Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
- Serve immediately.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SALT BAKED CELERIAC
A wonderful use of celeriac and quite a fun centrepiece for the table.
Provided by johnfrw
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/350F/Gas 5.
- Place the celeriac into a roasting tray.
- Mix the egg whites, table salt and rosemary together in a large bowl until the mixture forms a paste.
- Cover the celeriac in a 2cm/¾in thick layer of the salt paste, ensuring there are no gaps. Bake in the oven for 45-50 minutes.
- Bake in the oven for 45-50 minutes.
- When the salt-baked celeriac has cooked, remove it from the oven, place on a plate and serve - someone will enjoy smashing the salt crust, or......
- chip away the salt crust and scoop out the baked celeriac into a bowl.
- Add a splash of olive oil to the celeriac, then season, to taste, with sea salt flakes and freshly ground black pepper. Mix the celeriac with a fork until combined.
- from Adam Byatt on Saturday Kitchen
Tips:
- Choose the right celeriac: Look for celeriac that is firm and heavy for its size, with no blemishes or bruises.
- Peel the celeriac carefully: The skin of celeriac can be tough, so it's important to peel it carefully with a sharp knife.
- Use a variety of cooking methods: Celeriac can be roasted, mashed, sautéed, or even eaten raw. Experiment with different methods to find your favorite way to enjoy it.
- Don't overcook celeriac: Celeriac can become mushy if it's overcooked. Cook it until it is tender but still has a bit of a bite.
- Add flavorings: Celeriac has a mild flavor, so it can be easily flavored with herbs, spices, and other ingredients. Try adding garlic, thyme, rosemary, or lemon zest to your celeriac dishes.
Conclusion:
Celeriac is a versatile and delicious vegetable that can be enjoyed in many different ways. With its unique flavor and texture, celeriac is a great addition to any meal. So next time you're looking for a new vegetable to try, give celeriac a chance. You won't be disappointed!
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