This roasted celery root with oat crumble is a family favorite over here during winter. Forget about the traditional celery root puree and let's get a bit more creative. The trick to make celery root really special is to top it with some savory oat crumble.
If you're looking for the absolute best way to make roasted celery root, you have found it. This roasted celeriac recipe won't disappoint: it is delicately spiced with nutmeg and garlic, perfectly roasted in the oven and topped with a crispy, gluten free oat crumble.
How to cut celery root
First, you'll want to cut off the base of the celery root. Place it on a flat surface and slowly run a sharp knife along the edges to peel it. When peeled, cut it in slices. You can now cut the slices into strips and then in small dices.
How to roast celery root
When you cut the celery root into small dices, toss them in a large bowl with olive oil and spices. Then, spread them out on an oven-proof dish or on a baking sheet. Note the smaller you cut the dices, the quicker the celery will cook. It also promotes even cooking.
How to make savory oat crumble
The secret is to find the right amount of sugar to give it that slightly caramelized flavor and make it crispy without being too sweet. Using apple sauce is a great way to get that perfect crumble consistency without making it too sweet. It also allows to completely avoid butter, which is usually an essential ingredient in any crumble recipe.
This oat crumble recipe is also vegan and gluten free. Simply use certified gluten free oats for the crumble.
To make it really special you'll wanna add toasted sunflower seeds. All you need to do is to dry-roast them (without oil) in a pan until they are golden brown and add them to the crumble.
Mistakes to avoid
- Don't cut the celery into large pieces
Make sure to cut the celery root into small pieces once you peeled it. Large pieces will take longer to cook and probably won't be evenly cooked.
- Don't make crumble with vegan butter
I tried to adapt my sweet gluten free crumble recipe but i wasn't a success. Since we're making a savory crumble, you can't add much sugar to make it crispy. This is why I don't recommend switching out ingredients.
What to do with leftover celery root
If you bought a celery root that is very large, you can make several different dishes. Try one of these celery root recipes:
- Simply oven roasted celery root (even without the crumble) it's a delicious side dish.
- Celery root puree: steam the leftover celery root and blend it with some salt, pepper and a squeeze of lemon juice.
- Potato and celery root rosties: you can make delicious rosties with shredded root vegetables. Google "celery root rosties" to find an amazing recipe.
- Celery root and fennel salad: did you know you can eat raw celery root? It is delicious in a salad combined with pear, fennel and a citrus vinaigrette.
How to reheat celeriac crumble?
I would recommend eating this roasted celery root crumble right when it comes out of the oven. If you do have leftovers, reheat them in a pan with a little olive oil to help it crisp up. Avoid the microwave as it might make it soft and mushy.
More seasonal recipes
- Parsnip and squash soup with quinoa and lentils
- Stuffed cabbage style pasta
- Vegan butternut squash risotto
Roasted Celery Root with Oat Crumble
For the roasted celery root
- 1 onion
- 1 celery root
- 4 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon garlic powder
For the oat crumble
- 180 g gluten free oats
- 100 g cashews
- 2 tablespoon apple sauce
- 1-2 tablespoon maple syrup
- 2 tablespoon coconut oil room temperature
- ½ teaspoon salt
- 50 g sunflower seeds
- Preheat the oven to 200°C.
- Peel and dice the onion and the celeriac*.
- Add the vegetables to a large baking dish (one that is wide and not too deep).
- Add the olive oil, salt, nutmeg and garlic powder. Mix thoroughly with your hands. Bake for 30 minutes.
- In the meantime, grind the oats and cashews in a small blender or food processor.
- Add the oats, cashews, apple sauce, maple syrup, coconut oil and salt to a bowl. Mix with you hands until you reach a crumbly consistency.
- Dry-roast (without oil) the sunflower seed in a pan or skillet over high heat until golden. Watch carefully. Add it to the crumble mixture.
- After 30 minutes, sprinkle the crumble mixture over the celeriac. Bake for another 10 to 15 minutes.
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