Rosted Celeriac with Tahini and Parsley

Written by Kajsa IngelssonMarch 23, 2017

I went to the market last Saturday and found this weird looking veggie. I decided to buy it and see what I could make with it. It turned out to be a seriously healthy and tasty little story I have to say. First the info:

Mature celeriac has a starchy flesh, similar to potatoes, and a flavor that has been described as a cross between celery leaves and parsley. Celeriac is low in calories and a good source of vitamin K, phosphorus, iron, calcium, copper, and manganese. Like potatoes, celeriac can be roasted whole, mashed, cut into fries and baked, or it can be eaten raw.

Sounds pretty darn good no? Now this is how I decided to treat it;

Rosted Celeriac with Tahini and Parsley

Serves 2, about 35 min

  • 1 celeriac
  • A bunch of fresh parsley, chopped
  • 2 tablespoons tahini
  • 3/4 cup dry green lentils, well rinsed
  • 6 sprigs of fresh thyme or 1 teaspoon of dried thyme
  • 1/2 cube of organic low sodium vegetable bullion
  • 2 tablespoons coconut oil
  • 1 tablespoon apple cider vinegar, preferably with “the mother”
  • Juice of 1/2 a lemon
  • Salt and pepper, to taste

How to make it happen:

  • First, add the lentils, thyme, and bullion cube to a pan. Add plenty of water and boil gently until just cooked through (20-30 minutes depending on the lentils). They should retain their shape.
  • While the lentils are cooking prepare the celeriac. Chop into bite sized pieces and boil in salted water for 6-8 minutes until just soft. Drain and add to a deep baking pan with 1 tablespoon (or more) of oil, salt, and pepper. Roast in the oven for around 30-40 minutes until crisp and golden.
  • Once the lentils are cooked, drain them well and remove the thyme sprigs. In a bowl, mix the warm lentils, with 1 tablespoon of olive oil, the vinegar, lemon juice, and season with salt and pepper to taste.
  • In a small bowl, mix the tahini with 2-3 tablespoons of warm water until smooth and pourable.
  • Once the celeriac is cooked removed from the oven and mash some of the pieces in the pan for a good texture. Divide the lentil mixture evenly over the celeriac. Generously scatter over the chopped parsley and drizzle with half of the tahini dressing.
  • Serve the rest of the tahini individually at the table with even more chopped mint.