Description
Tender, sweet, and earthy, roasted celeriac transforms this humble root vegetable into a show-stopping side dish. Also known as celery root, celeriac is a nutrient-rich, underappreciated gem that deserves a spot in your kitchen—especially during the colder months. With just a handful of simple ingredients, this low-calorie, low-carb Hasselback celeriac is as easy to make as it is impressive to serve. Pair it with your favorite protein for a delicious and nourishing addition to any meal.
Ingredients
- 2 large celeriac
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon Mediterranean herb mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the garlic butter sauce
- 2 tablespoons (30 g) butter
- 3 garlic cloves, minced
- A handful of fresh parsley, finely chopped
- A pinch of salt and pepper
- Sea salt flakes to garnish
Instructions
- Preheat the oven: Set your oven to 220°C (425°F).
- Prepare the celeriac: Peel the celeriac. Start by slicing off one end to create a stable base. Place the celeriac on its base, then use a sharp knife to peel the skin from top to bottom, following the contour of the vegetable. For larger celeriac, slice it in half horizontally to make handling easier. For smaller celeriac, leave it whole but cut a small, flat base along its length to help it sit securely in the oven.
- Slice using the Hasselback method: Place the celeriac cut-side down (or on its stable base if left whole). Position two wooden spoons, chopsticks, or similar guides on either side of the celeriac to prevent cutting all the way through. Using a sharp knife, make parallel slices about 1/6 inch (4 mm) apart, ensuring you don’t cut through the base. This creates the signature Hasselback effect.
- Season and roast: Place the sliced celeriac in a Dutch oven or a tall, oven-safe pan with a lid. Drizzle with olive oil, ensuring the oil seeps into the cuts. Sprinkle with the Mediterranean herb mix, salt, and pepper. Cover with the lid and bake for 30 minutes undisturbed.
- Finish roasting uncovered: Remove the lid and bake for an additional 10–15 minutes, or until the top is golden and slightly crisp.
- Prepare the garlic butter sauce: In a small saucepan, gently heat the butter over low heat. Once melted and hot, add the minced garlic and a pinch of salt. Cook gently for about 30 seconds, being careful not to burn the garlic. Remove from heat and stir in the chopped parsley.
- Add the finishing touches: Remove the Dutch oven from the oven and pour half of the garlic butter sauce over the celeriac. Return it to the oven for 1 minute to meld the flavors. Transfer the celeriac to a serving platter, drizzle with the remaining sauce, and finish with salt flakes and pepper.
- Serve: Enjoy as a stunning side dish, perfect for a cozy dinner or an elegant gathering.
Notes
The Garlic-Butter Sauce: For a dairy-free option, extra virgin olive oil works beautifully. Follow the same steps: warm the olive oil gently with garlic, stir in parsley and a pinch of salt, and drizzle generously over the roasted Hasselback celeriac. The result is just as flavorful and satisfying.