Whole-Roasted Celeriac With Tahini Herb Sauce
59
- Prep Time15 min
- Total Time2 h 25 min
- Makes4 servings
Photo, Erik Putz.
Ingredients
1 large celeriac, scrubbed and rinsed (about 1 kg)
3 tbsp unsalted butter, softened and divided
1 1/4 tsp salt, divided
1/2 cup chopped toasted walnuts
1/4 cup panko bread crumbs
1/2 cup parsley leaves, divided
1 cup basil leaves
2 garlic cloves, crushed
1/4 cup water
1/4 cup tahini
1/4 cup lemon juice
2 tbsp canola oil
1 tbsp honey
1 cup microgreens, for garnish
Instructions
POSITION rack in centre of oven and preheat to 400F.
COAT unpeeled celeriac with 2 tbsp butter and 1 tsp salt. Wrap in foil and place on a baking sheet. Roast until a skewer is easily inserted, 1 1/2 to 2 hr. Remove foil and continue roasting until top is golden brown, about 25 min.
MELT remaining 1 tbsp butter in a saucepan over medium. Stir in nuts and bread crumbs until coated. Remove from heat. Chop 1 tbsp parsley leaves and stir into mixture.
COMBINE basil, remaining parsley, garlic, water, tahini, lemon juice, oil and honey in a food processor. Whirl until smooth, scraping down side as needed, about 2 min.
SLICE celeriac into wedges. Arrange on a platter and drizzle with sauce. Top with walnut mixture, then microgreens. Serve warm.
Nutrition (per serving)
Calories 464, Protein 9g, Carbohydrates 37g, Fat 34g, Fibre 7g, Sodium 984mg.
Get more of our best celeriac recipes.
How to prepare celeriac
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