Whole-Roasted Celeriac With Tahini Herb Sauce
57
- Prep Time15 mins
- Total Time2 hrs 25 mins
- 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.