Roasted celery-root slices with zaatar


Here’s a quick and easy, yet original recipe that might just reconcile you with celery-root (or celeriac). When roasted in the oven, the taste is milder and the texture more pleasant.

You can eat these celery-root slices as a mezze for an appetizer, or serve them with meat or fish, or why not with a garnished pita.

Roasted celery-root slices with zaatar

Servings 4
Prep Time 10 minutes
Cook Time 25 minutes


  • ½ celery-root
  • Olive oil
  • Zaatar or mix of thyme, sesame, sumac
  • Salt & pepper


  • Preheat oven to 200°C
  • Clean and peel the celery.
  • Cut the celery-root into 1cm/1.5cm slices.
  • Line a baking sheet with parchment paper and arrange the celery slices.
  • Brush with olive oil (or drizzle generously over each slice).
  • Season with salt and pepper and sprinkle with zaatar.
  • Bake for around 25 minutes (if necessary, remove the smallest / thinnest slices before they darken too much).
  • Check for doneness (flesh should be tender) and keep warm.


You could try different seasonings: for example, add a dash of honey or maple syrup for a sweet touch just before serving, or a drizzle of hazelnut oil.
Course: Appetizer, Side Dish
Cuisine: Mediterranean

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