Whole Roasted Celeriac Olive Oil Zaatar Recipe

I absolutely love this recipe because roasting the celeriac with za’atar and garlic transforms it into a deliciously savory dish that’s both simple and sophisticated. Plus, the lemon juice and fresh parsley add a bright, fresh kick that makes the whole experience feel gourmet without all the effort.

One of my most favorite things to do is create dishes that take the most basic of ingredients and turn them into something special. My Whole Roasted Celeriac with Olive Oil and Za’atar is a prepared side that, to me, tastes extraordinary yet is very basic in terms of cooking.

That’s because the nutrient-packed celeriac—along with lemon juice and fresh parsley, which act as a kind of condiment in this dish—does most of the work in being awesome and flavorful.

Ingredients

Celeriac:
Few calories and carbohydrates, a lot of fiber for digestive health.

Olive Oil:
A fat that is heart-healthy and rich in monounsaturated fats and antioxidants.

Za’atar:
An herb and spice mixture, flavored with sesame, adds an earthy note.

Garlic:
Comprises constituents possessing antimicrobial qualities, contributing aromatic complexity.

Lemon Juice:
Gives a tasty taste, high in vitamin C and antioxidants.

Ingredient Quantities

• 1 large celeriac (about 800g), peeled and trimmed
• 3 tablespoons olive oil
• 2 tablespoons za’atar seasoning
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Set your oven temperature to 400°F (200°C).

2. Rinse the celeriac thoroughly and dry it well. Take a sharp knife and peel the celeriac, trimming it as necessary. Be sure to remove all skin and any fibrous areas.

3. In a small bowl, combine the olive oil, za’atar seasoning, sea salt, black pepper, minced garlic, and lemon juice.

4. Put the prepared celeriac in a roasting pan or baking dish.

5. Coat the celeriac all over, all sides, with the seasoned olive oil mixture.

6. Cover the baking dish tightly with aluminum foil to prevent any moisture from escaping during the roasting.

7. In the preheated oven, roast for 1 to
1.5 hours, or until the celeriac, when pierced with a fork, is tender.

8. Take off the foil and cook for another 15 minutes so that the celeriac can get a bit brown.

9. Taking the roasted celeriac from the oven, allow it to cool for a few minutes.

10. Cut the celeriac into slices, add some chopped parsley if you want, and serve it up warm.

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Small bowl
5. Roasting pan or baking dish
6. Aluminum foil
7. Measuring spoons
8. Fork

FAQ

• Q: Can I use a different seasoning instead of za’atar?Q: Is it permissible to replace za’atar with other spices, and if so, with what?

  A: Yes, you can replace za’atar with your favorite herbs or spice blends like Italian seasoning or herbes de Provence, but the resulting flavor will be different.

• Q: How can I tell when the celeriac is fully cooked?Celeriac is cooked when it becomes tender to the bite, and a sharp knife slips easily into the flesh. When cut open, it should reveal a pale, almost white interior, succulent and tender—slightly sweet, with nutty and earthy notes. The exterior should be a deep burnished brown.
• Q: What can I serve with roasted celeriac?My take on the combination comes not from any sort of culinary authority but from the alignment of eatability and versatility:

  Eaten hot, roasted celeriac pairs beautifully with meats of all kinds, served in a medley of root vegetables roasted until caramelized; in a meaty stew; or in a salad next to a piece of roasted, juicy poultry.

• Q: Is there an alternative to using fresh parsley for garnish?A: If fresh parsley isn’t available, you might use other fresh herbs in its place, like cilantro or dill. You could also use any dried herbs you have on hand for garnishing.
• Q: Can this dish be made ahead of time?Q: Can you roast celeriac ahead of time and reheat it before serving?

  A: Yes, you can roast the celeriac ahead of time and warm it in the oven at 180°C (350°F) before serving.

• Q: How do I store leftovers?Leftover food should be stored in an airtight container in the refrigerator, where it will keep for up to 3 days. Reheat the food in the oven or microwave before serving it.
• Q: Can this be made without garlic?A: Yes, if you have dietary restrictions related to garlic or simply don’t like it, you can leave it out.

Substitutions and Variations

Olive oil can be swapped out for avocado oil or melted coconut oil to achieve a completely different flavor profile.
Za’atar spice blend: If you cannot find ready-made za’atar, you can make your own blend. A simple recipe follows, but adjust the proportions to your taste. You can also try adding other spices or herbs you like.
Sea salt: Replace it with pink salt from the Himalayas or kosher salt.
Black pepper freshly ground: Use white pepper or a pinch of ground red pepper for a little warmth.
Garlic, minced: If you don’t have any on hand, you can substitute it with 1/2 teaspoon of garlic powder. If you want a milder taste, use 2 teaspoons of roasted garlic paste.

Pro Tips

1. Uniform Coating To ensure an even coating of the seasoning mixture on the celeriac, you can use a pastry brush or your hands to rub the mixture thoroughly over the surface. This ensures that all sides absorb the flavors well.

2. Preheat the Oven Make sure your oven is fully preheated to 400°F (200°C) before placing the celeriac inside. This helps in achieving even cooking and the desired tenderness.

3. Rotation for Even Browning Once you remove the foil for the final 15 minutes of roasting, consider rotating the celeriac halfway through this browning period. This ensures that all sides develop a consistent golden-brown color.

4. Checking Doneness To determine if the celeriac is fully roasted, use a fork or skewer to test its tenderness. It should slide in easily without much resistance; if not, continue roasting a bit longer.

5. Resting Time After removing the roasted celeriac from the oven, allow it to rest for about 5-10 minutes before slicing. This helps the juices redistribute, enhancing its overall flavor and texture.