Caramelised and tender celeriac with a maple-mustard dressing and a pomegranate-walnut topping.
Perfect for Veganuary!
Celeriac root is different from celery. It is a very versatile, gut friendly root vegetable that is surprisingly low in calories and carbohydrates. Only 42 calories and 5.9 grams of carbs in every 100 grams of celeriac root. That is half the corresponding values for potatoes.
1 whole celeriac root
For the dressing:
2 tbsp Opus Oléa extra virgin olive oil
1 tbsp apple cider vinegar
2 tsp maple syrup
1 clove of fresh garlic, crushed
1 tsp Dijon mustard
salt and pepper
For the topping:
2 tbsp finely chopped flat leaf parsley
2 tbsp coarsely chopped walnuts
2 tbsp pomegranate seeds
In a bowl whisk together the dressing ingredients to combine well. Set aside.
Preheat your oven to 200 degrees Celsius.
Peel the celeriac root with a sharp knife. Cut into slices 1.5-2cm thick. Place the slices on a baking tray that is lined with baking paper.
Use a brush to cover the celeriac slices in the dressing on both sides. Place the baking tray in the middle of your oven for 25. Remove the baking tray from the oven and turn your celeriac slices over. Place the baking tray in the oven for another 25-30 minutes, until they have slightly caramelised around the edges and until the tip of an inserted sharp knife in the celeriac finds no resistance.
While your celeriac is still in the oven, combine the topping ingredients with the dressing you have left over and gently toss.
Remove the celeriac steaks from the oven and place on plates. Dress with your topping and enjoy!