Baked Hazelnut Celery Root

Celery root. The weird-looking cousin of celery that most people ignore at the grocery store. But guess what? It’s time to give this knobby, beige beast the love it deserves. Baked Hazelnut Celery Root is here to change minds, one flavorful bite at a time. I found this recipe on Lidl’s German website in the recipe section. a German cooking magazine. They suggest pairing it with mashed potatoes. However, it’s a winner on its own.

Why Celery Root Deserves a Second Look

Celery root, also known as celeriac, is like the Clark Kent of vegetables—unassuming on the outside but full of superpowers. It’s packed with fiber, vitamin C, and antioxidants, all while being low in carbs. Keto fans, rejoice! It has a mild, nutty, slightly sweet flavor making it perfect for roasting. Yet, somehow, it still flies under the radar. Maybe it’s the rough exterior? Or, maybe people just don’t know what to do with it?  Well, check out this Baked Hazelnut Celery Root recipe.

The Transformation: From Gnarled to Glorious

Start by peeling away that tough skin to reveal the pale, starchy goodness underneath. Slice it into perfect 1/4-inch rounds and give it a quick 5-minute swim in salted boiling water. This softens it up just enough for the real magic to happen.

Next, lay those tender slices on a parchment-lined baking sheet. Now comes the flavor bomb—brush them with a mix of honey and olive oil, sprinkle some salt, and slide them into the oven. Twenty minutes later, they emerge golden and crisp around the edges, smelling like pure roasted heaven.

The Baked Hazelnut Celery Root Grand Finale: Crunch, Zing, and a Little Fancy Flair

While the celery root bakes, toast up some hazelnuts until they’re fragrant and slightly golden. Then, mix up a dazzling topping: salty capers, fresh parsley, olive oil, honey, lemon zest, and juice. The result? A tangy, crunchy, herby explosion that takes this dish over the top.

Once the celery root comes out of the oven, pile on that zesty mixture, sprinkle with the toasted hazelnuts, and serve. Whether it’s an appetizer for 8-10 or a hearty vegetarian meal for six, this dish stuns on any table.

So, give celery root a chance. It might just become your new favorite veggie underdog!

Print

Hazelnut Baked Celery Root

Course Appetizer, Brunch, Dinner, Lunch

Cuisine European

Keyword celery root, celery root recipes, hazelnuts, vegetarian

Prep Time 30 minutes

Cook Time 20 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1.5 lb celery root
• 10 sprigs Thyme
• 3 tablespoons olive oil
• 3 teaspoons Honey
• kosher salt and freshly ground pepper
• 1/3 cup chopped fresh parsley
• 2 tablespoons capers
• Zest from 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup chopped raw Hazelnuts

Instructions

1. Peel the celery and cut into 1/4 inch slices.

2. Boil in salted water for 5 minutes.

3. Preheat the oven to 425F. Line a baking sheet with parchment paper.
4. Whisk together 2 tablespoons olive oil and 2 teaspoons honey.
5. Drain, pat dry, and spread the slices on the prepared baking sheet.
6. Brush the mixture over the celery slices.
7. Tuck the thyme in between the celery slices.
8. Sprinkle with kosher salt.
9. Bake 10-15 minutes until golden brown.
10. Toast the hazelnuts in a naked skillet.
11. Zest and juice the lemon.
12. Whisk together 1 tablespoon of lemon juice, the remaining olive oil, and honey.
13. Mix with the parsley, capers, lemon zest, and hazelnuts
14. Season with salt and pepper.
15. Remove the baked celery from the oven.
16. Top the baked celery root slices with the topping.
17. Plate and serve.

So, do you like this Baked Hazelnut Celery Root? Also check out some of these other delicious recipes:

CELERY ROOT SOUP WITH HORSERADISH & BACON

CELERY ROOT PUMPERNICKEL SCHNITZEL WITH CREAMY BLUE CHEESE MUSTARD SAUCE

TOMATO VODKA SOUP