Roasted Celery Root with Oat Crumble
This roasted celeriac recipe won't disappoint: it is delicately spiced with nutmeg and garlic, perfectly roasted in the oven and topped with crispy oat crumble.
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Servings: 4
Ingredients
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
Instructions
- 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.
Notes
*How to cut celery root: first, 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 then cut the slices into strips and then in small dices.
**How to reheat the celery root crumble: I 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.
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