Baked Celeriac – Trine Hanneman
Warm baked celeriac with hazelnuts, butter, and tarragon on rye bread—4 servings in 2.5 hours. Perfect for using up leftovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at trinehahnemann.com.
Ingredients
- ½ celeriac root
- 1 tbsp coarse sea salt
- 1 tbsp olive oil
- 50 g hazelnuts
- 50 g salted butter
- leaves from 1 sprig of tarragon
- 4 slices rye bread
- 4 tbsp crest
- freshly ground pepper
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