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
Ingredients
- ½ celery-root
- Olive oil
- Zaatar or mix of thyme, sesame, sumac
- Salt & pepper
Instructions
- 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.
Notes
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.