Celeriac is a root vegetable whose leaves and root are both edible. Its leaves perfectly emphasize the taste of soups and will be a perfect decoration for many dishes. Celeriac can also be cooked, baked, blanched or eaten row. It has a slightly nutty, delicate taste, which works well in salads, slaws, soups, casseroles and purees.
Roasted celeriac with a bit of oil, salt and cumin is a vegan dish that can be served for dinner. After baking, I put the celeriac aside for a while, then cut it into centimetre thick slices. I serve the celeriac slices with roasted carrot dip or as an addition to other dishes. I encourage you to try the following recipe for roasted celeriac and I hope that you will find it tasty.
Ingredients for roasted celeriac.
- 1 big celeriac (950 g)
- 2 tablespoons of oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin seeds
How to make roasted celeriac.
Wash the celeriac thoroughly and dry it with a paper towel. Next, rub it with oil, salt and cumin. Wrap in aluminium foil, place on a baking sheet and put in an oven preheated to 220 degrees Celsius for 1 hour and 30 minutes. Before removing the celeriac from the oven, check with a fork if it is properly baked.
Good to know when making roasted celeriac.
I roast the celeriac with its peel, so I always wash it very well before baking, and I often scrub it with a brush, because dirt likes to collect in its lower part.
Depending on how much celeriac you are roasting, it may take a little more or less time in the oven than the time I indicated. Before taking the celeriac out of the oven, make sure it is soft enough.
You can replace the cumin seeds with caraway seeds.
Do you like dishes from celeriac? If so, try our recipe for Breaded celeriac.