Food and Travel Magazine | Roasted celeriac with chanterelles,…
There's plenty of scope to experiment with leaves and herbs of your choice in this earthy, nuanced plate. Finish with some blue chicory flowers.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodandtravel.com.
Ingredients
- approx. 30 chicory leaves, alternatively, dandelion, radicchio or other bitter leaves
- 2tbsp white wine vinegar
- 3 small celeriac
- 10g fresh mixed herbs, such as thyme, rosemary and dill
- juice 1⁄2 lemon
- 3tbsp olive oil
- 100ml crème fraîche
- 150-200g chanterelles
- 2-3 garlic cloves, lightly crushed
- 1tbsp rapeseed or peanut oil
- chicory dukkah (see recipe, below) or regular dukkah chicory flowers
- 3tbsp sweet almonds
- 8 walnuts
- 1tbsp sunflower seeds
- 1tbsp white sesame seeds
- 1tsp coriander seeds
- 1tsp nigella seeds
- 1tsp dried chicory root
- 1tsp salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Roast Celeriac with Charred Capsicum Sauce & Hemp Dukkah - Vegan Recipe
vegkit.com
Roasted Celeriac Salad
oddbox.co.uk
Roasted Cauliflower With Dukkah
guidingstars.com
Roasted Celeriac with Yoghurt and Crispy Curry Leaves
mindfood.com
Ingredient: Celeriac, aka Celery Root
richmondmagazine.com
Food and Travel Magazine | Roast and raw cauliflower, chickpeas,…
foodandtravel.com
Celeriac Shawarma Recipe
olivemagazine.com
Roasted Celeriac
nourishingmeals.com