Ottolenghi's roasted celeriac with coriander seeds
15min
3u
3u15min
Sometimes you feel like going the extra mile. That's what this dish is perfect for. This dish focuses on celeriac . Roasted slowly and whole, the celeriac transforms into something very special. This recipe from SIMPLE from Ottolenghi certainly doesn't look out of place at Christmas dinner either.
It is a very easy recipe with little ingredients and not much work either, but it does take some time. The celeriac needs a long time in the oven and a quick basting every half hour. This means you do have to stay around. Then, if you really want to unpack you can use this time to prepare other dishes, but of course it is also great to relax and notice how the smell develops.
Tips
- Make the indentations deep enough. You want the flavor to soak well into the celeriac
- It is normal for the moisture from the celeriac to caramelize and burn a bit on the bottom of the baking dish.
- This dish takes quite a bit of time. Would you like roasted celeriac, but don't want to wait that long? Then check out this recipe for roasted celeriac from the Airfryer.
ingredients
for 4 people
- 1knolselderij de harige delen verwijderd en goed schoongemaakt de uiteindelijke kooktijd is afhankelijk van de grootte van de knolselderij
- 50 mlolive oil with a little extra for sprinkling
- tspcoriander seed coarsely ground whole seeds are allowed
- sea salt
- 1lemon in wedges
Preparation
Preheat oven . Hot air: 170°C, conventional: 180°C
Using a small knife, make indentations in the celeriac by stabbing it about 20 times. Be sure to make the indentations deep enough, as you want the crushed coriander seeds to stick in here. Place the celeriac in a baking dish
Massage the celeriac well with the olive oil, crushed coriander seeds and sea salt. Give some extra attention to the indentations, because it gives a lot of flavor if some gets stuck in there
Roast the celeriac for 2.5 to 3 hours in the oven, until the outside is golden brown and the inside is soft. Baste about every half hour with the cooking liquid
Finish with a pinch of sea salt and olive oil. Serve with the lemon wedges
