I love this recipe because it elevates humble celeriac into a crave-worthy dish with the earthy za’atar and zesty lemon flavors that make it feel way more gourmet than it actually is. Plus, it’s super simple to whip up, giving me time to binge my favorite Netflix series while the oven does all the hard work.
The way the celeriac’s earthy flavor shines when it’s roasted whole is something I truly love. Infused with za’atar, a drizzle of olive oil, and a squeeze of lemon, it’s a dish that’s as wholesome as it is straightforward to prepare.
Two cloves of garlic and some fresh parsley take this dish to the finish line of flavor. Roast a whole celeriac and enjoy a meal that’s truly different from just plain old Mediterranean vegetables.
Ingredients
Celeriac is a root vegetable high in fiber.
It helps with digestion.
Olive Oil: A heart-healthy fat that has antioxidants; it supports cardiovascular health.
Za’atar Spice Blend: Earthy, aromatic spices add an abundance of flavor and a host of anti-inflammatory properties.
Garlic: Enhances immunity; possesses antibacterial and antiviral qualities.
Parsley: An herb that adds a touch of freshness and a punch of vitamin C.
It supports bone health and is an almost-constant in our family’s kitchen.
We usually chop it.
Ingredient Quantities
- 1 medium celeriac, about 1 ½ – 2 lbs, peeled and cleaned
- 2 tablespoons olive oil
- 2 tablespoons za’atar spice blend
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare your oven by heating it to 375°F (190°C).
2. The celeriac should be trimmed and cleaned, with special attention paid to removing any tough skin or dirt that might be lodged in the roots.
3. Take 1 tablespoon of olive oil and make sure that the cleaned celeriac is evenly coated with the oil.
4. Dust the celeriac with the za’atar spice mix, sea salt, and freshly ground black pepper, then rub it into the surface and nooks and crannies of the vegetable so it adheres well.
5. Put the seasoned celeriac in a baking dish, and cover it with aluminum foil to help keep moisture in while it roasts.
6. Put the celeriac in the oven that you’ve already set to preheat and let it roast for about 90 minutes. After this duration, you should find it yielding when you poke it with a skewer or knife—that is, if you’ve done everything correctly—as the tender texture you want for this celeriac should now be yours.
7. As the celeriac cooks in the oven, combine the rest of the olive oil with chopped garlic and lemon juice in a small bowl.
8. After the celeriac has been roasted and made tender, take off the foil and brush it with the mixture of garlic, lemon, and oil.
9. Place the uncovered celeriac back in the oven, and if it still looks pale and poached, roast it for another 10-15 minutes until golden brown.
10. Take it out of the oven, add a layer of fresh parsley for garnish, cut it into slices, and serve it warm.
Equipment Needed
1. Oven
2. Baking dish
3. Aluminum foil
4. Knife
5. Cutting board
6. Peeler
7. Measuring spoons
8. Small bowl
9. Brush (for applying oil and garlic mixture)
10. Skewer or alternative for testing tenderness
FAQ
- Q: Do I need to boil the celeriac before roasting?To roast celeriac, do not follow these steps:
1. Do not leave the peel on. You must peel the celeriac before roasting.
2. Do not leave the celeriac dirty. Clean the celeriac well before using it.
3. Do not use a method that fails to thoroughly cook the celeriac. Roasting achieves the desired result; other methods may not.
- Q: Can I substitute za’atar with another spice blend?Certainly, although za’atar brings its own unique flavor, you can substitute other spice blends in its place, such as herbes de Provence or Italian seasoning, if you wish.
- Q: How can I tell when the celeriac is done roasting?The celeriac is completed when it is soft through and may be easily speared with a fork or knife.
- Q: Can I use a different oil instead of olive oil?You can use other oils, like avocado or grapeseed oil, but olive oil truly brings out the flavors.
- Q: How should I store leftovers?B: For the best results, refrigerate uneaten food in a covered container. When you’re ready to eat the remains, heat them up in the oven. While the microwave is an acceptable method of reheating food, the oven will yield better results.
- Q: What can I serve with roasted celeriac?Serve with roasted meats, salads, or as part of a vegetable platter, and you have the makings of a classic dinner party.
- Q: Can I use dried parsley instead of fresh?Q: Does parsley really make a difference in the flavor of hummus?
A: Yes, but fresh parsley adds a brighter flavor and color to the dish.
Substitutions and Variations
You can create a substitute for za’atar spice blend with dried thyme, sesame seeds, sumac, and a touch of salt.
Avocado oil can be used in place of olive oil to create a different flavor profile.
Fresh cilantro or chives can take the place of fresh parsley for a garnish.
Instead of lemon juice, you can use lime juice to attain a subtly different citrus flavor.
Pro Tips
1. Preheat the Baking Dish: Before placing the celeriac in the baking dish, place the dish in the preheating oven for a few minutes. A warm dish helps maintain consistent cooking temperatures, promoting even roasting.
2. Enhanced Flavor Infusion: For deeper flavor, marinate the celeriac with the olive oil, za’atar, salt, and pepper for 30 minutes to 1 hour before roasting. Marination allows the spices to penetrate the celeriac, enhancing the overall taste.
3. Uniform Coating: Ensure the celeriac is evenly coated by placing it and the seasoning in a large resealable plastic bag. Seal the bag and shake it vigorously. This technique ensures consistent spice distribution throughout the celeriac.
4. Garlic Oil Timing: To maximize the aromatic flavor of the garlic-lemon oil mixture, warm it slightly before applying it to the celeriac after the initial roast. This can be done by microwaving for 10-15 seconds or gently heating on the stove.
5. Resting Time: Once removed from the oven, let the celeriac rest for about 5 minutes before slicing. This resting period allows the juices to redistribute inside the celeriac, resulting in a juicier, more flavorful slice.
Whole Roasted Celeriac Olive Oil Zaatar Recipe
My favorite Whole Roasted Celeriac Olive Oil Zaatar Recipe
Equipment Needed:
1. Oven
2. Baking dish
3. Aluminum foil
4. Knife
5. Cutting board
6. Peeler
7. Measuring spoons
8. Small bowl
9. Brush (for applying oil and garlic mixture)
10. Skewer or alternative for testing tenderness
Ingredients:
- 1 medium celeriac, about 1 ½ – 2 lbs, peeled and cleaned
- 2 tablespoons olive oil
- 2 tablespoons za’atar spice blend
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Prepare your oven by heating it to 375°F (190°C).
2. The celeriac should be trimmed and cleaned, with special attention paid to removing any tough skin or dirt that might be lodged in the roots.
3. Take 1 tablespoon of olive oil and make sure that the cleaned celeriac is evenly coated with the oil.
4. Dust the celeriac with the za’atar spice mix, sea salt, and freshly ground black pepper, then rub it into the surface and nooks and crannies of the vegetable so it adheres well.
5. Put the seasoned celeriac in a baking dish, and cover it with aluminum foil to help keep moisture in while it roasts.
6. Put the celeriac in the oven that you’ve already set to preheat and let it roast for about 90 minutes. After this duration, you should find it yielding when you poke it with a skewer or knife—that is, if you’ve done everything correctly—as the tender texture you want for this celeriac should now be yours.
7. As the celeriac cooks in the oven, combine the rest of the olive oil with chopped garlic and lemon juice in a small bowl.
8. After the celeriac has been roasted and made tender, take off the foil and brush it with the mixture of garlic, lemon, and oil.
9. Place the uncovered celeriac back in the oven, and if it still looks pale and poached, roast it for another 10-15 minutes until golden brown.
10. Take it out of the oven, add a layer of fresh parsley for garnish, cut it into slices, and serve it warm.
