Whole-roasted celeriac with tahini herb sauce

3

PREP TIME

15 min

TOTAL TIME

2 hrs 25 min

Serves

4

Whole-roasted celeriac with tahini herb sauce

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.

 

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Nutrition (per serving)

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