I absolutely adore this roasted celeriac recipe because it transforms a humble root into a flavor-packed highlight, thanks to the aromatic za’atar and a crisp, golden finish. Plus, it’s a breeze to prep, leaving me more time to enjoy scrolling through my feed while it roasts to perfection in the oven.
I adore how celeriac turns into a nutty, tender centerpiece when roasted whole. My Whole Roasted Celeriac with Olive Oil and Za’atar is a dish that elevates this humble root, with rich olive oil, perfumed za’atar, and a few seasonings—sea salt, black pepper, lemon zest—that take it to flavor-town and (Zing!) make it so much more than the sum of its parts.
Ingredients
Celeriac:
Full of dietary fiber, promotes digestive health, low-calorie.
Olive Oil:
Rich in monounsaturated fats, good for the heart, loaded with antioxidants.
Za’atar Spice Blend:
Imparts a flavor that is both earthy and tangy; includes antioxidants derived from herbs.
Sea Salt:
Improves taste, needed electrolyte, to be used sparingly.
Black Pepper:
Piperine is included for its antioxidant properties and for its ability to help absorb nutrients.
Lemon Zest:
Presents vitamin C, bright citrus notes, optional for extra zest.
Fresh Parsley:
Supplies vitamins A and C, contributes a vivid, fresh, bright color.
Ingredient Quantities
- 1 medium celeriac (about 1-1.5 lbs)
- 3 tablespoons olive oil
- 1 tablespoon za’atar spice blend
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Set your oven to 375°F (190°C).
2. Wash the celeriac very well and peel it carefully, taking off any tough outer parts. That is, make sure to trim the celeriac so that you remove all the outer parts that are not tender, and also, trim off any parts that are not perfect, that is, not blemish-free. When you have finished peeling the celeriac, trim the ends and wash it again.
3. Put the celeriac on a baking sheet lined with parchment paper or in a baking dish.
4. Pour 2 tablespoons of olive oil over the celeriac and rub it evenly to coat.
5. Dust the celeriac with the za’atar spice mix, sea salt, and cracked black pepper, pressing lightly to adhere.
6. Loosely cover the celeriac with aluminum foil to stop it from drying out.
7. Preheat the oven and then roast in it for about an hour, or until the celeriac is tender when a fork is used to pierce it.
8. Take off the foil and drizzle the leftover 1 tablespoon of olive oil on the celeriac.
9. Raise the oven temperature to 400°F (200°C) and continue roasting for another 15-20 minutes, or until the food item has achieved a golden-brown hue.
10. Take it out of the oven, let it cool a bit, then cut it, sprinkle it with lemon zest (if using), garnish it with fresh parsley, and serve it warm.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper (optional)
4. Baking dish (alternative to baking sheet)
5. Aluminum foil
6. Sharp knife
7. Vegetable peeler
8. Cutting board
9. Measuring spoons
10. Basting brush (optional, for spreading oil)
11. Fork (for testing tenderness)
12. Tongs or oven mitts (for handling hot items)
FAQ
- Q: What is celeriac?A: Celeriac is a root vegetable that tastes like a cross between nutty, earthy celery and, well, celery. Its flavor and texture lend themselves to many classic potato preparations—try it in place of or alongside potatoes in your next batch of gnocchi, potato soup, or mashed potatoes. You’ll be pleasantly surprised.
- Q: Can I use another oil instead of olive oil?A: Yes, you can use other high-quality vegetable oils in place of olive oil. However, keep in mind that olive oil offers a unique and savory flavor. You might use:
– Avocado oil
– Sunflower oil - Q: What is za’atar?A: Za’atar is a spice blend from the Middle East. It typically contains thyme, sesame seeds, and sumac. Sometimes, it contains other herbs. This blend adds an earthy, tangy, and savory flavor to things.
- Q: Can I make this dish without za’atar?Q: If you find yourself without za’atar, can you make a flavorful substitute?
A: Yes, you can create a simple yet tasty blend using thyme, sesame seeds, and lemon zest. In a pinch, you might even try a mix of dried herbs and spices that don’t bear any resemblance to za’atar but say, flavor your dish nicely.
- Q: How should I serve the roasted celeriac?Whole roasted celeriac is a dish that can serve multiple purposes. You can have it as a side dish, and it can be sliced into wedges or served mashed. You can have it alongside roasted meats, or as part of an entirely vegetarian spread.
- Q: Is the lemon zest necessary?A: It is optional to use lemon zest, but it adds a bright, citrusy note that makes the dish shine and complements its earthy flavors. You can leave it out if you don’t like it.
Substitutions and Variations
Celeriac: For a similar texture and taste, substitute turnip or rutabaga.
Olive oil: Use avocado oil or melted coconut oil as alternatives.
If za’atar is not to be found, substitute it with this mix: thyme, sesame seeds, and sumac.
Substitutes for sea salt: To replace sea salt, use kosher salt or Himalayan pink salt in the same amount.
Cilantro or fresh dill can be used instead of fresh parsley for a similarly different herbal note.
Pro Tips
1. Uniform Coating: To ensure the celeriac absorbs the flavors evenly, take a moment to rub the olive oil and spice mixture meticulously over the entire surface. Using your hands can help achieve a thorough and even coating.
2. Foil Sealing Technique: When covering with foil, crimp the edges tightly against the baking dish or sheet. This will keep moisture in and prevent the celeriac from drying out, which is essential for achieving a tender result.
3. Check for Doneness: Use a skewer or thin knife to test the celeriac rather than a fork. The skewer will penetrate more easily, and you’ll know it’s done when it slides effortlessly into the center without resistance.
4. Flavor Infusion: If time permits, let the rubbed celeriac sit and marinate for 20-30 minutes before placing it in the oven. This allows the flavors of the za’atar and seasoning to penetrate more deeply.
5. Rest Before Slicing: After removing from the oven, let the roasted celeriac rest for about 10 minutes before slicing. This resting period helps the juices redistribute, making the slices juicier and more flavorful.
Whole Roasted Celeriac Olive Oil Zaatar Recipe
My favorite Whole Roasted Celeriac Olive Oil Zaatar Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper (optional)
4. Baking dish (alternative to baking sheet)
5. Aluminum foil
6. Sharp knife
7. Vegetable peeler
8. Cutting board
9. Measuring spoons
10. Basting brush (optional, for spreading oil)
11. Fork (for testing tenderness)
12. Tongs or oven mitts (for handling hot items)
Ingredients:
- 1 medium celeriac (about 1-1.5 lbs)
- 3 tablespoons olive oil
- 1 tablespoon za’atar spice blend
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Set your oven to 375°F (190°C).
2. Wash the celeriac very well and peel it carefully, taking off any tough outer parts. That is, make sure to trim the celeriac so that you remove all the outer parts that are not tender, and also, trim off any parts that are not perfect, that is, not blemish-free. When you have finished peeling the celeriac, trim the ends and wash it again.
3. Put the celeriac on a baking sheet lined with parchment paper or in a baking dish.
4. Pour 2 tablespoons of olive oil over the celeriac and rub it evenly to coat.
5. Dust the celeriac with the za’atar spice mix, sea salt, and cracked black pepper, pressing lightly to adhere.
6. Loosely cover the celeriac with aluminum foil to stop it from drying out.
7. Preheat the oven and then roast in it for about an hour, or until the celeriac is tender when a fork is used to pierce it.
8. Take off the foil and drizzle the leftover 1 tablespoon of olive oil on the celeriac.
9. Raise the oven temperature to 400°F (200°C) and continue roasting for another 15-20 minutes, or until the food item has achieved a golden-brown hue.
10. Take it out of the oven, let it cool a bit, then cut it, sprinkle it with lemon zest (if using), garnish it with fresh parsley, and serve it warm.
