, scrubbed and rinsed (about 1 kg)
, softened and divided
1 1/4 tsp
, 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.