Whole Roasted Celeriac Olive Oil Zaatar Recipe

This roasted celeriac with za’atar and lemon is my go-to for a cozy, flavorful dish that’s impressively easy to whip up. The way the earthy celeriac soaks up the tangy lemon and fragrant za’atar makes my taste buds do a happy dance every time!

I enjoy crafting meals that are not only tasty but also uncomplicated. This Whole Roasted Celeriac with Olive Oil and Za’atar is just that, a dish that, while it may seem unusual or challenging, comes together in a way that highlights the celeriac and its nutty flavor.

This is, in fact, a very simple dish. Celeriac, cut into wedges and roasted, pairs fantastically with za’atar.

That is the crux of this dish. With the sharp-tasting, herby, and citrusy flavor of za’atar, celeriac makes a fantastic base for any number of flavor profiles.

Ingredients

Celeriac (Celery Root): Provides few calories, offers abundant fiber to support good digestion, and is an excellent source of vitamin C.

Olive Oil: Rich in antioxidants, anti-inflammatory properties, and heart-healthy monounsaturated fats.

Za’atar seasoning: Offers fragrant tastes; has thyme and sesame seeds; is antioxidant-rich.

Juice from Lemons: Contributes to the tangy brightness, is rich in vitamin C, aids in digestion, and contributes to a refreshing taste.

Ingredient Quantities

• 1 whole celeriac (celery root), peeled
• 3 tablespoons olive oil
• 2 tablespoons za’atar seasoning
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon, juiced
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat your oven to 400°F (200°C).

2. Remove the tough outer skin of the celeriac by peeling it entirely.

3. Put the celeriac in a baking dish or on a baking sheet lined with parchment paper.

4. Evenly coat the celeriac with 3 tablespoons of olive oil.

5. Over the celeriac, sprinkle 2 tablespoons of za’atar seasoning, pressing gently to help it adhere.

6. Add salt and fresh black pepper, ground on the spot, for flavor.

7. Place the celeriac in the oven, which has been preheated to a temperature suitable for roasting, 1 hour in. Check for tenderness with a knife. If the vegetable resists being cut, then keep roasting it. You might have to roast it for up to
1.5 hours or longer.

8. After roasting, take the celeriac from the oven and squeeze 1 lemon’s juice over it.

9. Give it a few minutes to rest, and then slice the celeriac into wedges.

10. If you are using it, before serving, sprinkle chopped fresh parsley on the dish as a garnish. Serve warm.

Equipment Needed

1. Oven
2. Knife
3. Vegetable peeler
4. Baking dish or baking sheet
5. Parchment paper (optional)
6. Measuring spoons
7. Small bowl or cup (for lemon juice)
8. Spoon or basting brush (for coating with oil)
9. Lemon squeezer (optional)
10. Pepper grinder
11. Cutting board

FAQ

• Q: What is celeriac, and how should it be prepared?A: Celery root, also known as celeriac, is a root vegetable with a unique flavor. To prepare it, use a sharp knife or vegetable peeler to remove the tough outer skin and reveal the creamy, firm flesh beneath.
• Q: What is za’atar, and where can I find it?A: Za’atar is an herb mix from the Middle East. The ones typically found in the U.S. contain thyme, sesame seeds, and sumac. Most supermarkets carry za’atar now, but if you can’t find it where you live, making your own mix at home would be easy to do.
• Q: Can I substitute another oil for olive oil?A: Yes, you can use another oil, such as avocado or grapeseed oil, in place of olive oil, but those flavors work well together in this recipe.
• Q: How long should the celeriac be roasted for optimal tenderness?Celeriac should be roasted at 400°F (200°C) for about 45 minutes to an hour, or until it is tender when pierced with a fork.
• Q: Is there a substitute for lemon juice in this recipe?You can substitute lime juice or a splash of apple cider vinegar for lemon juice if you’d rather use something else.
• Q: How should I serve the roasted celeriac?Turn the roasted celeriac into a dish suitable for serving at the table. Cut it either into slices or wedges. Instead of the recipes I seen that call for drizzling the wedges with olive oil and sprinkling with sea salt, I serve the celeriac just like it is in the picture, using freshly cut parsley to provide a contrast in color and a bit of flavor.
• Q: Can I make this dish ahead of time?The celeriac can be roasted ahead of time and reheated in the oven, making this dish convenient for meal prep or entertaining.

Substitutions and Variations

In the absence of celeriac, you can use turnips or rutabaga as substitute root vegetables.
If you need an alternative to olive oil, use avocado oil or melted coconut oil.
Where za’atar is not available, use a mixture of thyme, sesame seeds, and sumac.
Use lime juice or white wine vinegar instead of lemon juice for a similar acidic quality.
Substitute fresh cilantro or dill for fresh parsley for a different flavor profile.

Pro Tips

1. Uniform Coating For an even more flavorful result, consider cutting the celeriac into large wedges before coating it with olive oil and za’atar. This increases the surface area, allowing the seasoning to penetrate better.

2. Enhanced Flavor Add a few cloves of crushed garlic to the baking dish to infuse the celeriac with a subtle garlic aroma while roasting.

3. Check for Doneness Use a skewer or a fork to check tenderness every 15 minutes after the initial hour. This ensures the celeriac is perfectly cooked to your preference without over-roasting.

4. Rest Before Slicing Let the roasted celeriac rest for 10-15 minutes after juicing it with lemon. This helps the juices redistribute, making it easier to slice without losing moisture.

5. Complementary Garnish In addition to parsley, consider garnishing with toasted pine nuts or pomegranate seeds for extra crunch and a burst of freshness.