Roasted Celery Root (celeriac) is a standout appetizer that transforms a humble vegetable into something bold and unforgettable. Spiced celery root slices are seasoned with za’atar and roasted to perfection with crispy edges. This Middle-Eastern-inspired dish is served with a homemade black-eyed pea dip infused with olive oil, pine nuts, and sesame seeds. This conversation-starting combination will impress any guest!
Celery root or celeriac is commonly grown as a winter vegetable in Europe and parts of North America. Imagine my surprise when we ate grilled celery root in Manila, the Philippines. Celeriac wedges were fried and served like French fries. The restaurant mentioned that it was imported since it was not grown locally. I was still unclear on what I could do with the celery root.
It was after I ate at a famous vegan restaurant in Vancouver, Canada, that I gained a better sense of what to do with this knobby vegetable. The chef seasoned the celeriac cubes with smoked paprika, pepper, thyme, and salt, then roasted them. The interior was soft and creamy, while the edges were caramelized and finished with browned butter. The dish smelled sweet and nutty, almost like roasted chestnuts. The chef served the dish with pinto beans spiced with fermented chili. This experience encouraged me to create Roasted Celery Root with Middle Eastern spices and seasonings.
What is celery root?
Celery root (aka celeriac) is a large, bulb-like root vegetable. It is not the root of the common celery stalks sold in grocery stores in North America. It has a mild, earthy flavor with subtle hints of parsley and celery, and it is firm and starchy, like a potato. It is suitable for managing blood sugar levels due to its high fiber and antioxidant content, making it an excellent alternative to potatoes.
Other uses for celery root:
Celery root can be cooked and mashed (like mashed potatoes), made into soups, air-fried and added to salads, roasted and pulsed into a dip, or air-fried as a side.
Frequently Asked Questions:
1.Do I need to peel the outer skin?
The outer skin is tough and fibrous, so the celery root needs to be trimmed or cut with a sharp knife.
2. Can I air fry the celery root?
I have roasted the celery root in the oven at 400 degrees F for 20 minutes. You could air fry the slices at 375 for 20-25 minutes, flipping them halfway.
3. Is the black-eyed pea dip similar to hummus?
Black-eyed pea dip is creamy, protein-rich, and similar to hummus. It can be served warm or cold.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. If you enjoy my recipes, consider subscribing to my mailing list for the latest updates, delivered right to your inbox. From my pen to your table, Bon Appétit!
Ingredients:
- For the Roasted Celery Root:
- Celery root
- Olive oil (or use avocado oil)
- Spices: ground cumin, turmeric, cayenne, parika, and peppercorn
- Seasoning: za’atar spice blend
For the black-eyed pea dip:
- Black-eyed peas dried (or canned)
- Sesame seeds
- Pine nuts (or use walnuts or almonds)
- Garlic
- Chili flakes
- Olive oil
Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.
How to make Roasted Celery Root:
- How to roast the celery root:
- Mix the spices, seasoning, and salt, and rub them onto the sliced celery root. Add the olive oil and mix until combined.
- Arrange the celery root slices on a ribbed grill tray. Roast them at 400 degrees F for 10 minutes. Flip the slices over and roast for 10 minutes on the other side.
2. How to make the black-eyed pea dip:
- Place the sesame seeds and pine nuts in a spice grinder and grind them until coarse. Add the remaining ingredients and grind until slightly coarse. Add some cooked bean water or olive oil to make the mixture silky smooth.
- Serve the Roasted Celery Root with the black-eyed pea dip on the side.
Tips:
- Drizzle olive oil over the celery root slices before roasting them. This will prevent them from drying out.
- Choose a firm, small-to-medium-sized root that is not as woody as the large ones.
- Do not overcrowd the tray while roasting. Please ensure there is a single layer of celery root slices when roasting them on a ribbed grill tray. If using the air fryer basket, shake it halfway to ensure even cooking.
- After rinsing the celery root, slice it and pat it dry with a kitchen paper for extra crispiness.
- A squeeze of fresh lemon juice before serving will brighten the Roasted Celery Root slices.
Serving suggestions:
Roasted Celery Root can be served warm or cold, and it is crispy when served warm. This dish pairs well with Tabbouleh, Egyptian Kebabs, or Moroccan Red Lentil Soup.
Storage:
Refrigerate the Roasted Celery Root slices and the black-eyed pea dip in separate sealed containers for 3-4 days. Freeze leftover slices in airtight containers for up to 3 months. Re-crisp the slices in the air fryer for 3-4 minutes after thawing them to room temperature. The dip can be frozen for 2-3 months.
Other roasted vegetable recipes that you might like:
- Air Fryer Parsnips and Carrots
- Easy Roasted Cauliflower Recipe
- Roasted Eggplant and Peppers
- Roasted Beet and Fennel Salad
- Moroccan Cauliflower Recipe
Roasted Celery Root
Equipment
- Oven
- grill tray
Ingredients
For roasting the celery root:
- 1 celery root peeled, quartered, sliced
- ¼ tsp za'atar spice blend
- 1 tsp paprika
- 1 tsp cumin ground
- ¼ tsp cayenne powder
- ¼ tsp peppercorn freshly milled
- a pinch turmeric powder
- ½ tsp salt
- 1 tbsp olive oil extra virgin
For the black-eyed pea dip:
- 1 cup black-eyed peas cooked (or canned)
- 1 clove garlic
- 1 tbsp white sesame seeds toasted
- 1 tbsp pine nuts toasted
- ½ tsp chili flakes
- 5 tbsp olive oil extra virgin
- 1½ tbsp cooked bean water optional
Instructions
How to roast the celery root:
- Prepare the ingredients. (If using dried black-eyed peas, soak them overnight and cook them in an Instant Pot or pressure cooker the following day.) See notes below on how to prepare the celery root.
- Mix the spices, seasoning, and salt and rub them onto the sliced celery root. Add the olive oil and mix until combined.
- Arrange the celery root slices on a ribbed grill tray. Roast them at 400 degrees F for 10 minutes. Flip the slices over and roast for 10 minutes on the other side.
How to make the black-eyed pea dip:
- Prepare the ingredients. Cook and drain the black-eyed peas.
- Place the sesame seeds and pine nuts in a spice grinder and grind them until coarse. Add the remaining ingredients and grind until almost smooth. To make it silky, add 1-2 tablespoons of cooked bean water to get the desired consistency.
- Serve the Roasted Celery Root with the black-eyed pea dip on the side.
Notes
- How to peel and cut the celery root:
- Remove the skin of the celery root using a sharp knife.
- Quarter the celery root and slice it into 1/4" thick wedges.
2. Feel free to vary the consistency of the black-eyed pea dip by adding one or two tablespoons of extra olive oil and 1-2 tablespoons of cooked bean water to get the desired consistency.3. Drizzle or mist olive oil over the celery root slices as they roast. This will prevent them from drying out.4. Choose a firm, small-to-medium-sized root that is not as woody as the large ones.5. Do not overcrowd the tray while roasting. Please ensure there is a single layer of celery root slices when roasting them on a ribbed grill tray. If using the air fryer basket, shake it halfway to ensure even cooking.6. After rinsing the celery root, slice it and pat it dry with a kitchen paper for extra crispiness.7. A squeeze of fresh lemon juice before serving will brighten the slices of Roasted Celery Root.Nutrition
0 Comments