Roasted celeriac: the recipe for a light and tasty dish

L’roast celeriac It is a tasty and original dish, a totally vegetable dish that can be served as outline either second light and dietary. It goes well with roasted potatoes and a vegan mayonnaise: this way you will get a recipe that is also suitable for those who follow a diet free of animal derivatives.

To bring it to the table, it is enough to carefully wash the scarce celery, make deep accordion cuts, without reaching the base, and season the slices with aromatic herbs, a round of extra virgin olive oil and a pinch of salt. It is covered with a sheet of parchment paper, moistened and squeezed, proceed to the Cook in the oven.

The result is a tasty, tender and vegetarian roast. succulentperfect for one tasty dinner with friends, to complete with a portion of basmati rice with coconut or chickpea curry, or to fill a delicious piadina or an aromatic focaccia along with creamy cheese, avocado slices and fresh rocket.

Round, with a lumpy rind and white pulp, celeriac is a variety of celery with more delicate and great versatility in the kitchen. Low in calories and rich in fiber and mineral salts, it has an important diuretic and antioxidant action.

It is recommended to buy it in organic farming or, if you cannot find it, it is preferable to remove the skin. You can add herbs and spices if you want. spices, such as paprika, turmeric or sweet curry, whatever you prefer. For a vegetarian variant, it can also be sprinkled with a little grated Parmesan.

Find out how to make roast celeriac by following the step-by-step procedure and tips. Also try the celeriac soup and celery gratin.

How to prepare roasted celeriac

Wash and brush the celeriac well; dry it and remove the external parts, roots and filaments, without peeling it 1.

Make deep cuts to have slices a couple of cm thick, but without reaching the base so that they are united 2.

Using your hands, gently spread out the slices 3.

Peel the onions and cut them into wedges 4.

Chop the herbs 5 and collect them in a small bowl with a pinch of salt.

Cover a frying pan with baking paper and put the onions 6.

Arrange the celeriac and distribute the chopped aromatic herbs 7.

Insert them well into the cuts between the slices. 8.

Perfume the celeriac with freshly ground pepper 9.

Season the celeriac with two tablespoons of oil 10.

Place some moist, wrung-out parchment paper on top of the celeriac. eleven. Bake at 180 °C for about 40 minutes, or in any case until the celeriac is tender.

Once the cooking time has elapsed, remove the celeriac from the oven and remove the parchment paper. 12.

Transfer celeriac and onions to a serving plate. 13.

Accompany the celeriac with the baked potatoes and serve 14.

storage

Roasted celeriac is preserved for a couple of days in the refrigerator, closed in a special hermetic container.