Whole-roasted celeriac with tahini herb sauce

Prep 15 min
Total 2 hours 25 min
Serves 4

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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
garlic cloves, crushed
1/4 cup
1/4 cup
1/4 cup
2 tbsp
1 tbsp
1 cup
microgreens, for garnish


  • 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.



Calories 464, Protein 9 g, Carbohydrates 37 g, Fat 34 g, Fibre 7 g, Sodium 984 mg.

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