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Baked Hazelnut Celery Root

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.