Céleri-rave aux noix sur lit de feuilles

celeriac walnuts2

Caramelized celeriac with walnuts and greens

This recipe involves cooking the celeriac twice — it is first roasted in the oven, and then caramelized in a skillet — and may be done in two stages, with the final caramelization at the last minute before the dish is brought to the table.

The result is a succulent winter salad that works equally well as a light main dish at lunchtime, a starter for a larger meal or a side dish.

1/2 large or 1 medium celeriac
3 tbsp. olive oil
salt and freshly ground black pepper
2 tsp. sugar, preferably demerara or cassonnade
1/2 cup water
2-3 handfuls arugula
several stems of fresh herbs: dill, cilantro and mint
2 handfuls shelled walnuts
2 tsp. balsamic vinegar

Preheat the oven to gas mark 6 (400 F, 200 C).

Remove the rind of the celeriac. This is easiest if you slice the bulb lengthwise into pieces about 1-1/2 inch (4 cm) wide, and then cut away the rind using a very sharp knife. Slice the trimmed lengths into bite-sized pieces, about 1/2 inch (1 cm) thick.

Use 1 tbsp. olive oil to oil a large roasting pan, preferably ceramic or glass. Distribute the celeriac pieces in the roasting pan and drizzle with 1 tbsp. olive oil.

Place in the oven and roast for 20 minutes. Remove, flip the pieces over, and return to the oven for another 20 minutes.

Remove from the oven. The celeriac should be tender and a light golden brown. You can stop here and finish the dish later, or continue with the recipe.

Heat a large non-stick frying pan — no more oil is needed. Add the celeriac pieces. Sprinkle with the sugar and add the water. Cook for several minutes, flipping the pieces occasionally, until the water has evaporated and they are a deep golden brown. Season with salt to taste and grind on some black pepper.

Prepare the greens while the celeriac is cooling. Distribute the arugula on individual plates. Add the leaves of the dill, cilantro and mint. Place the celeriac pieces on top of the greens. Crush the walnuts in your hand and sprinkle over the top.

Drizzle with the balsamic vinegar and the rest of the olive oil. Add more seasonings as desired.

Serves 2-3.

Print Friendly, PDF & Email

3 Responses to Céleri-rave aux noix sur lit de feuilles

  1. Bonjour Meg,
    The celeri-rave aux noix salade was superb!. Our friends came to dinner last night and all loved it. While I was chopping up the celery root and then roasting for 40 minutes I was thinking how time consuming this salad was but it was definitely worth it. I used hazelnuts istead of walnuts and I toasted them. I will definitely serve this salad again. As you suggested it would be perfect as a main dish for a light lunch. Thank you for another great recipe.

  2. German friends are coming for dinner later this month of Noel. I will serve the Celeri-rave aux noix salad as the first course. It will be followed by your cabillaud (cod) main course. We love the cod with the buttery lemony olivey sauce-in fact it was tonight’s dinner! Thank you for another great recipe. Oh and we recommend Chateau Pavillon de Boyrein 2013 (Bordeaux) to accompany the cod!

  3. Ramona says:

    Hi, Meg,
    This sounds fabulous. I love celeriac.
    And love to you,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.