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Roasted celery root with oat crumble

Roasted Celery Root with Oat Crumble

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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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Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Author: Eloïse Jennes

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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