Roasted Celery Root
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!
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
Calories: 337kcalCarbohydrates: 26gProtein: 8gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 461mgPotassium: 657mgFiber: 6gSugar: 4gVitamin A: 180IUVitamin C: 15mgCalcium: 109mgIron: 3mg
