Roasted Celeriac With Apple Sauce & Walnut Gremolata
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 celeriac
- 2 teaspoons olive oil
- 2 teaspoons tamari
- 2 teaspoons maple syrup
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 390°F.
Step 2
Place the celeriac wedges onto a baking tray and drizzle over the olive oil, tamari and maple syrup. Toss to coat evenly. Bake for 25–30 minutes, turning halfway through, until tender and darkened.
Step 3
While the celeriac is roasting, make the apple sauce. Place the apples, water, olive oil, salt and garlic into a small saucepan over medium–high heat. Cover with a lid and cook for 12–15 minutes until the apples are completely tender and beginning to fall apart. Remove from the heat and leave to cool slightly before placing into a blender. Pulse until completely smooth.
Step 4
To make the walnut gremolata, lay the walnuts out on a small baking tray. Place into the oven while the celeriac is roasting; cook for 5–7 minutes until the walnuts are darkened, fragrant and beginning to release their natural oils. Watch carefully as they can easily burn. Remove from the oven and leave to cool, before roughly chopping.
Step 5
Place the olive oil, lemon juice and zest in a medium bowl and whisk to combine. Add the chopped toasted walnuts and parsley; stir to combine and adjust the seasoning to taste.
Step 6
To assemble the dish, spread the apple sauce onto a serving dish, top with the roasted celeriac wedges and sprinkle with the walnut gremolata.
Step 7
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