Roast Celeriac with Spinach Pesto
Roasted celeriac has a very soft texture. Here its delicate taste is combined with pesto, creating a unique dish that is definitely different from the usual fare.
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.
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