Baked celery root with browned butter, parmesan and onion.
This is a side dish that goes well with meat and fish dishes.
I use to have it as an accessory to Beurre Blanc with cod.
Tips and variations
- Choose a firm and heavy celeriac without soft spots for the best results when baking.
- Brush generously with butter or olive oil and salt for a crispy exterior and rich flavor.
- Baked celeriac can be served in thick slices as a vegetarian alternative to steak.
🍷 Wine pairing
Chardonnay: A white Burgundy or Chardonnay with light oak character complements the nutty flavor of baked celeriac beautifully.
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Baked celery root with browned butter
Celery root very good accessory, I use it for fish.
Ingredients
Method
- Set the oven to 200 °
- Cut off the root attachment and scrub the celery root so that it is completely clean from the soil.
- Divide it into 10-12 equal pieces and place in an oven dish.
- Pour over oil and mix well.
- Put it in the oven for approx. 1 hour, it should be tender.
- Peel and finely chop the onion and garlic.
- Brown the butter in a saucepan and fry the onion on medium heat until soft.
- Grate parmesan and finely chop parsley
- Spoon butter with onion over and sprinkle over parmesan and parsley.
- Ready, enjoy!
Nutrition
Tried this recipe?
Let us know how it was!FAQ
How long does celeriac take to bake?
Baked celeriac takes 60 to 90 minutes at 200 degrees Celsius depending on size. Check with a knife that should slide in without resistance.
Do I need to peel celeriac before baking?
You can bake it with the skin on for a more intense flavor. Scrub well and peel after baking if you prefer.
How do I serve baked celeriac?
Serve in slices with butter and herbs, mashed, or in wedges as a side dish to meat or as a vegetarian main course.