The Spinach Pesto in this recipe provides a powerhouse of health benefits. Spinach is rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants. It supports eye health, boosts the immune system, and aids in healthy bone development. Basil is another nutrient-dense herb that provides essential vitamins and minerals. It contains antibacterial properties and may have anti-inflammatory effects. Including pine nuts adds healthy fats, protein, and vitamin E, which is beneficial for heart health and oxidative stress reduction. Overall, this spinach pesto is a nutritious addition to the dish, offering vitamins, minerals, and antioxidants.
Roasted celeriac, the dish’s star, also provides several health benefits. Celeriac is low in calories and high in fibre, promoting satiety, aiding in digestion, and supporting a healthy weight. It is an excellent source of vitamin C, an antioxidant that supports immune function, collagen synthesis, and iron absorption. Additionally, celeriac contains potassium, which helps regulate blood pressure and supports heart health. Roasting celeriac enhances its natural flavours, resulting in a delicious and nutrient-dense dish component.
Combining balsamic vinegar, maple syrup, Dijon mustard, and miso provides more than just flavour to the Roast Celeriac. Balsamic vinegar contains antioxidants and may help lower cholesterol levels and improve blood sugar control. Maple syrup, when consumed in moderation, offers small amounts of essential minerals like manganese and zinc. Dijon mustard contains anti-inflammatory compounds and may aid digestion. Miso, a fermented soybean paste, is a probiotic that promotes gut health and contains beneficial enzymes. Including garlic and Italian herb mix adds further nutritional benefits, including immune-boosting properties, anti-inflammatory effects, and potential cardiovascular benefits. Collectively, these ingredients contribute to the flavour profile while offering potential health benefits.
Roast Celeriac with Spinach Pesto
Ingredients
Marinade
- 1 lrg celeriac bulb
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp miso paste
- 2 cloves garlic minced
- 1 tsp italian herb mix
Pesto
- 4 cups spinach leaves
- 2 cups basil leaves
- ½ cup spring onions chopped finely
- ⅓ cup pine nuts
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tbsp nutritional yeast
- 2 cloves garlic minced
- 3-6 tbsp water
Instructions
Pesto
- In a food processor, combine all the ingredients. First, add only three tablespoons of water, until you get the right consistency you prefer.
- Taste, if it is too strong on the basil, then add more lemon juice to offset.
- Refrigerate until the celeriac is ready to serve.
Roast Celeriac
- Preheat your oven to 200℃ (400℉).
- Combine all marinade ingredients and set aside.
- Wash the celeriac well to remove any dirt and pat dry.
- Place a large sheet of foil in a roasting pan, place the celeriac in the centre and baste with 90% of the marinade.
- Wrap the foil around the celeriac to seal it. Roast for two hours, then unwrap, baste with remaining marinade and roast for a further 20-30 mins unsealed.
- Pierce with a skewer or fork. It should be soft in the centre; if not, bake for a further 10 mins.
