A completely vegetarian main course or a very tasty side dish, the roasted celeriac is delicious and fragrant. Easy to prepare, rich in flavors, like a classic roast I served it with roasted potatoes and onions. To follow up with a good lentil and spinach soup allows us to bring a gentle meal for the planet to the table.
Let’s get to work and prepare the roasted celeriac together.
Other vegetarian recipes
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the preparation of roasted celeriac
- 2 celeriac (small)
- 4 cloves garlic
- 3 sprigs rosemary
- 1.3 lbs potatoes
- 1 onion
- to taste extra virgin olive oil
- to taste salt and pepper
- 4 tablespoons soy sauce
Tools
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- 2 Baking Pans
Steps for the preparation of roasted celeriac
Mince the garlic with the needles of a sprig of rosemary. Place in a bowl. Add salt (pepper if you like), extra virgin olive oil, and soy sauce. Mix it all together.
Peel the potatoes and cut them into wedges. Do the same with the onion. Place the vegetables in a bowl and season with oil, salt, and rosemary. Put them in a baking pan.
Peel the celeriac. Steam it for about ten minutes. Make cuts without cutting it completely. Season it with the soy sauce or extra virgin olive oil emulsion. Place the celeriac with the potatoes and add the remaining emulsion.
Bake in a fan oven at 356°F for about an hour. Every 15-20 minutes, take it out and pour spoonfuls of the emulsion, which will be at the bottom of the pan, over the celeriac. The potatoes will likely cook before the celeriac, so remove them from the pan and finish cooking the roast, adding water or vegetable broth to the cooking liquid if it dries out too much. Serve the celeriac in slices with the cooking liquid on each slice and with the potatoes.
Storage
You can store the roast in the fridge for a couple of days
