Roasted carrots and buttery celeriac is a delicious, hearty and simple dish, made with just a couple of ingredients. Spiced up with pickled onions, spicy and peppery horseradish and fresh dill it makes a wonderful vegetarian meal or a side dish.
Once again I gave this somehow ugly vegetable a chance. Wink. Yeah, I just like how it tastes. Delicious. And, the great thing about celeriac is, you can buy a fresh one through all fall and winter. You’ll love this recipe. It is easy and quick to make. In fact, the oven will do all the hard work for you.
There’s nothing that makes vegetables taste better than roasting them in the oven. And so it is with celeriac, too. In fact, roasted celeriac is the best way how to eat it. Ok, one of the best ways. Another way is to mash it and spread it on top of the shepherd’s pie or serve it next to meatballs with sauce. Wink.
I’ve already substituted potatoes with cauliflower because I’ve wanted to make a low-carb dish. And cauliflower is a perfect substitute for potatoes. But now, when I think of it, mashed celeriac would be a great substitute as well. I just got new ideas for new recipes.
More, roasted celery root or celeriac tastes soooo good. It gives a delicate chare on the outside but keeps a tender inside with a light nutty note. Amazing. Roasting brings all of its natural flavours out and at the same time, it retains all of its nutrients, too.
Not only does it taste great, but it’s also healthy. Together with carrots, they make a great package of vitamins (A, B, C and K) and minerals. Also, you can pair it with almost anything. For instance, it is a lovely combination with roasted chicken, sticky spare-ribs, delicate fish or a sunny side up egg. If you love celeriac or carrots, then check this celery steak, this healthy celery-apple soup or this carrot soup with spicy meatballs, as well.
Horseradish effect
I thought the roasted vegetables need some kick. Therefore, I picked horseradish. Oh, I love horseradish (either raw or as a sauce or cream). The way you experience it is kind of funny. In fact, it gets straight to your nose and sinuses. A perfect remedy to cold, I would say. Then, you feel its heat on your tongue and you get tears in your eyes. Wink. But it will only last a few seconds.
Ingredients for roasted carrots and buttery celeriac:
- 2 medium red onions
- 1 medium celeriac (celery root cut into cubes)
- 2 carrots
- salt
- olive oil
- fresh dill
- 2 tsp of horseradish cream or sauce
To begin, peel and slice the onion into thin rings. Place them into a bowl or plate with a flat bottom, squeeze the lemon over it and end with a pinch of salt and a drizzle of olive oil. Give it a gentle stir and set aside.
Then, preheat the oven to 190º C and line a baking sheet with parchment paper. Furthermore, peel the celeriac and cut it into 2 cm large cubes. Wash the carrots and cut them into sticks (or any form you like). Place the carrots and celeriac onto the baking sheet, drizzle them with olive oil and put in the oven for 25-30 minutes.
After the vegetables are lightly browned and tender, remove them from the oven and put them into a bowl. At this point, add the pickled onions, along with the onion’s marinade, chopped dill, sea salt and some horseradish cream. Toss gently.
Finally, serve the roasted carrots and buttery celeriac either warm or cold, with an additional spoon of horseradish. They taste great on their own, as a vegetarian meal or paired with meat or fish.
Enjoy.
