Roasted Celeriac with Orange, Chestnut and Walnut Dressing
This roasted celeriac is sliced thinly and served carpaccio-style with a zingy orange, chestnut and walnut dressing. It is simple to make, naturally plant-forward and perfect as a side or elegant starter.
Equipment
Ingredients
Celeriac
- 1.3 kg Celeriac One head
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Dressing
- 2 tablespoon Olive oil
- 2 Oranges for Juice
- 20 g Chopped walnuts
- 100 g Chopped chestnuts
- 1 teaspoon Salt
- 10 g Chopped parsley
Instructions
Celeriac
- Preheat the oven to 200ºC.
- Wash the celeriac well to remove any dirt. Use a veg scrubber if you have one. Pat dry with a towel.
- Chop off the bottom where the roots are. Then gently peel the celeriac; there's no need to go too deep. Refer to the photograph in the "How to Make...." section.
- Line a baking tray with foil, large enough to cover the celeriac completely. Place the celeriac in the centre of the foil.
- Add salt, pepper, and olive oil to the celeriac, then massage it to coat thoroughly. Cover with foil, ensuring it is completely wrapped, and bake in the oven for 30 minutes.
- After 30 minutes, remove the celeriac from the oven. Peel away the foil, to expose the celeriac. Return to the oven to cook for a further 30 minutes to get some colour and cook through fully.
- Once the celeriac has cooked, remove from the oven and allow to rest for ten minutes.
- Transfer the celeriac onto a chopping board and cut it in half lengthwise. Then thinly slice the celeriac into half-moon shapes.
Dressing
- Wash and pat dry the parsley. Remove hard stems and roughly chop.
- Roughly chop the walnuts and chestnuts.
- Cut the oranges in half and juice them.
- In a bowl, mix the orange juice, chestnuts, walnuts, salt, olive oil and parsley.
Assembly
- Place the sliced celeriac on a plate, in a single layer, overlapping each slice with the other.
- Mix the dressing once again and drizzle it onto each slice.
- Finish with some chopped parsley and serve immediately.
Nutrition
Calories: 344kcal (17%)Carbohydrates: 50g (17%)Protein: 7g (14%)Fat: 15g (23%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 2096mg (91%)Potassium: 1251mg (36%)Fiber: 8g (33%)Sugar: 11g (12%)Vitamin A: 365IU (7%)Vitamin C: 74mg (90%)Calcium: 180mg (18%)Iron: 3mg (17%)
NOTES
The nutritional information is for guidlines only, generated by the Spoonacular API.
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!