Double Celeriac Vegetable Medley
A creative and delicious recipe to truly experience the wonders of Celeriac. Delightfully crispy roasted celeriac on a bed of celeriac and root vegetable stew. Low calorie and jam packed with vegetables this is a great vegetarian healthy dish. Vegan alternatives also shown below.
Ingredients
- 1 Celeriac
- 1 White Onion
- 1 Red Bell Pepper
- 2 Cloves Garlic
- ½ Leek
- 1 Handful Small Sweet Tomatoes
- 1 Cup Spinach
- 2 tbsp Plain Flour
- 400ml Unsweetened Oat Milk (or any milk alternative)
- 1 tsp Celery Salt
- 1 tsp Nutmeg
- 2 tsp Dried Oregano
- Salt
- Ground Pepper
- 4 tbsp Olive Oil
- Fresh Coriander / Cilantro
- 2 Spring Onions
- 150 g Hard Goats Cheese (or vegan hard cheese alternative)
- 75 g Pine Nuts
Instructions
- Preheat the oven to 200° C.
- Prepare the Celeriac by peeling and chopping in half. I suggest using a large, sharp knife to cut the bottom to create a flat surface and then carefully peel the outside layer of the celeriac with the knife.
- Take one half of the celeriac and carefully peel into short ribbons using a vegetable peeler. It doesn’t matter if the sizes are not even.
- Take the other half of the celeriac and carefully chop into 1cm cubes, toss these in 1-2 tablespoons of olive oil, the celery salt, nutmeg, dried oregano and some salt and ground pepper. Once evenly coated, place on a baking tray or oven dish and place into the hot oven.
- Heat some oil in a frying pan on medium – high and add the diced onion until starting to brown.
- Whilst the onion is frying, heat a large saucepan with 2 tablespoons of olive oil and then add in the flour and stir to create a paste. Add the milk to the saucepan and leave to simmer, stirring regularly.
- Dice the leek and add this to the simmering saucepan along with a handful of freshly chopped coriander stems, finely chopped tomatoes and a generous seasoning of salt and ground pepper
- Once the onions have started to brown, chop add the red pepper to the frying pan along with the crushed garlic.
- In another saucepan place the celeriac ribbons in some water and bring it to the boil. Wait for these to soften slightly –approximately 3-5 minutes in boiling water.
- Whilst the celeriac is softening, take a few tablespoons of the celeriac water and add to the frying pan, along with the spinach.
- Once the ribbons are softened, drain them over a jug so that you can collect the celeriac water.
- Add some of the water to the frying pan – you will want just enough so that the vegetables are covered and leave to sizzle for 2-3 minutes.
- Whilst sizzling, place the ribbons back in the saucepan and back on the hot hob or on low heat so that they can steam dry.
- Add the celeriac ribbons to the frying pan and then cover with the vegetable sauce from the saucepan and mix gently. Season with a pinch of celery salt and a large handful of finely chopped coriander.
- Finely grate the hard cheese and add ⅔ to the pan and leave the mixture to simmer for 20-25 minutes.
- Once the roasted celeriac is crispy on the outside, remove from the oven and serve on top of the celeriac mixture.
- Sprinkle over the rest of the goats cheese and garnish with the finely chopped spring onions and pine nuts.