I’m absolutely obsessed with this roasted celeriac recipe because it’s a perfect blend of earthy flavors and effortless elegance, thanks to the za’atar and lemon juice. It’s a healthy, plant-based delight that makes me feel like a gourmet chef every time I whip it up for friends or a cozy night in.
The flavor that whole roasted celeriac brings to a dish is earthy and delicious. But when it comes to this recipe, I might even say it’s almost better than the taste.
Because there’s something so pleasurable about the process of making it and seeing the way it all comes together. You coat the celeriac in za’atar and olive oil; you then roast it until it’s meltingly tender and caramelized in parts, creating an edible version of that TV show where you watch people do fulfilling tasks like folding or icing cakes.
Ingredients
Celeriac is low in calories, high in fiber, and good for digestion.
Olive oil is abundant in beneficial lipids, which makes this traditional condiment unusually healthy for the heart.
Its monounsaturated fats lower low-density lipoprotein (LDL), or bad cholesterol, and raise high-density lipoprotein (HDL), or good cholesterol.
Spice Blend Za’atar: Antioxidant-rich, bold flavor, Middle Eastern essence.
Lemon juice: Contributes sourness; is rich in ascorbic acid (vitamin C); and supercharges taste and freshness.
Ingredient Quantities
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- 1 whole celeriac, peeled and washed
- 3 tablespoons olive oil
- 2 tablespoons za’atar spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
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Instructions
1. Set your oven to 375°F (190°C) to warm up.
2. Purge the celeriac of any remaining stems and roots, then wash it well and give it a thorough going-over.
3. Put the celeriac on a baking sheet lined with parchment paper or in a baking dish.
4. In a small bowl, combine the olive oil, za’atar, salt, and black pepper, and mix together until well combined.
5. Coat the celeriac evenly on all sides with the olive oil mixture.
6. Loosely cover the celeriac with aluminum foil to keep it from turning brown too fast.
7. Place in the preheated oven and roast for roughly
1.5 hours, or until the celeriac is soft and yielding when a knife is thrust into it.
8. To allow the celeriac to brown slightly, do not cover it with foil for the last 15 minutes of cooking.
9. After it is finished, take it from the oven and allow it to cool a bit.
10. Before slicing and serving, squeeze some lemon juice over the celeriac. Enjoy!
Equipment Needed
1. Oven
2. Baking sheet or baking dish
3. Parchment paper
4. Aluminum foil
5. Small bowl
6. Knife
7. Squeezer (for lemon juice)
FAQ
- What is celeriac?Celeriac, otherwise known as celery root, is a root vegetable that is closely related to the vegetable known as “celery.” It has a knobby exterior and a very mild, celery-like flavor.
- Can I use a different spice instead of za’atar?Indeed, you can use other spice blends such as herbes de Provence or dukkah in place of za’atar, but the flavors will differ.
- How do I store leftovers?Leftover roasted celeriac can be stored in an airtight container in the refrigerator, where it will last up to 3 days. To reheat, use the oven for the best quality results.
- Is celeriac suitable for a low-carb diet?Celeriac has a lower carbohydrate count than potatoes do, making it a good choice for low-carb diets.
- Can I prepare this recipe in advance?Peeling and seasoning the celeriac in advance is an option, but roasting it à la minute, so to speak, is the best way to ensure a freshly roasted flavor and the kind of superb texture that makes celeriac glorious.
- What should I serve with roasted celeriac?Grilled meats, roasted veggies, and a fresh salad make excellent accompaniments to a meal that features celeriac.
Substitutions and Variations
To make the spice mix called za’atar: Combine dried thyme, sesame seeds, and sumac.
To replace olive oil, use avocado oil or grapeseed oil.
For lemon juice, substitute lime juice, or a splash of apple cider vinegar.
To taste, use sea salt or kosher salt.
For black pepper: Use white pepper or a dash of cayenne if you want heat.
Pro Tips
1. Trim Evenly: When preparing the celeriac, ensure it’s uniformly trimmed to promote even cooking, as irregularities can lead to uneven roasting.
2. Flavor Infusion: Before applying the olive oil mixture, consider making shallow cuts or scoring the surface of the celeriac. This allows the flavors of the za’atar blend to penetrate more deeply.
3. Resting Time: After roasting, allow the celeriac to rest uncovered for at least 10 minutes. This helps the internal juices redistribute, enhancing flavor and texture.
4. Lemon Zest: Add some freshly grated lemon zest to the lemon juice before squeezing it over the celeriac for an extra burst of citrusy aroma.
5. Serving Suggestion: Pair the roasted celeriac with a tangy yogurt sauce or a tahini dip. This complements the za’atar spice and adds a creamy element to the dish.
Whole Roasted Celeriac Olive Oil Zaatar Recipe
My favorite Whole Roasted Celeriac Olive Oil Zaatar Recipe
Equipment Needed:
1. Oven
2. Baking sheet or baking dish
3. Parchment paper
4. Aluminum foil
5. Small bowl
6. Knife
7. Squeezer (for lemon juice)
Ingredients:
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- 1 whole celeriac, peeled and washed
- 3 tablespoons olive oil
- 2 tablespoons za’atar spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
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Instructions:
1. Set your oven to 375°F (190°C) to warm up.
2. Purge the celeriac of any remaining stems and roots, then wash it well and give it a thorough going-over.
3. Put the celeriac on a baking sheet lined with parchment paper or in a baking dish.
4. In a small bowl, combine the olive oil, za’atar, salt, and black pepper, and mix together until well combined.
5. Coat the celeriac evenly on all sides with the olive oil mixture.
6. Loosely cover the celeriac with aluminum foil to keep it from turning brown too fast.
7. Place in the preheated oven and roast for roughly
1.5 hours, or until the celeriac is soft and yielding when a knife is thrust into it.
8. To allow the celeriac to brown slightly, do not cover it with foil for the last 15 minutes of cooking.
9. After it is finished, take it from the oven and allow it to cool a bit.
10. Before slicing and serving, squeeze some lemon juice over the celeriac. Enjoy!
