Grilled celeriac

TRY IT!

The celery root is a much overlooked vegetable. It may not be the prettiest, but it’s definitely worth trying because of its fantastic flavor!

One way to really bring out the celeriac’s flavor is to grill it. This method of cooking gives it lovely smokiness.
Celery is not only very tasty, it also has many health-promoting properties – it contains a lot of vitamin K and potassium, as well as fiber, which lowers cholesterol, cleans the body of toxins and heavy metals. Celery root is also a good source of phenolic compounds that help fight free radicals.

How to prepare celeriac?

In this recipe you can use both, regular large celeriac or young, spring ones.
Young celeriac has a delicate skin, so just wash it thoroughly, cut it in half, brush it with olive oil, salt it and put it on a hot barbecue or grill pan.
When using large, most common celery root, simply cut into thick slices or cross cut the head into 4 and then 8 parts.
There’s no need to peel the celeriac but if you do: use a chef’s knife to cut off the top and bottom of the root. Lay the root flat on the cutting board and and using curved downward strokes, cut off the skin. You can also use a regular potato peeler to do so.
Roast celery root in either olive oil or for even more added flavor, combine oil with sambal or harissa paste.

What to serve the grilled celeriac with?

Celery goes well with a variety of green salads, vegan burgers, sausages, baked potatoes or other grilled vegetables.
Before serving, just drizzle it with extra olive oil and lemon juice. It tastes great both warm and cold.
SEE ALSO : Pita with vegetables and roasted garlic sauce
grilled celeriac recipe

Grilled celeriac

Servings 4 servings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Equipment

  • barbecue or grill pan

Ingredients

  • celery root 1 large or few small ones
  • 2 tbsp olive oil more for serving
  • 1 tbsp sambal or harissa paste optional
  • 1 lemon for serving, to taste
  • salt to taste
  • freshly ground pepper to taste

Instructions

  • Prepare your celeriac following instructions above.
  • Brush celery with olive oil [ or oil combined with sambas paste ], season with salt and pepper, and place on hot barbecue or grill pan.
  • Roast, flipping from time to time until tender and caramelized.
  • Drizzle with olive oil and lemon juice before serving.

Notes

Nutritional values will depend mainly on the amount of oil used.
100g of celery provides:
42 kcal | Carbohydrates 19.2 g | Protein 1.5 g | Fat 0.3 g | Fiber 2 g
1 tablespoon of olive oil:
82 kcal | Carbohydrates 0 g | Protein 0 g | Fat 9 g | Fiber 0 g
Course: Appetizer, Side Dish
Keyword: budget friendly, celeriac, celery root, easy, healthy, lemon juice, olive oil, sambal

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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