If there were an award for the ugliest and most alien-looking vegetable, then celeriac would be way up there. The poor humble root vegetable is so so underrated. In fact, it is so versatile it can be roasted, mashed or grilled and, when cooked, develops a lovely sweetness. It tastes similar to a turnip but has a celery-like freshness and goes beautifully in this salad.
Please don’t waste the insides; I made a snack by slicing it up (unevenly) and roasting with olive oil, garlic and onion granules, salt and pepper until crisp. 😋
1. Pre-heat oven to 200°C
Ingredients
Instructions
2. Scrub celeriac, do not peel, dry, cover in foil, roast in oven 1 hour
3. Remove, let cool, hollow out inside leaving a 1cm rim, set aside filling for another use
4. Brush celeriac with oil, season with salt, pepper, chilli flakes, roast 20-30 mins until cooked through and golden, set aside, cool
5. Sauté onion and kale in oil until soft, set aside
6. Slice and salt aubergine for 20 mins to draw out water. Pat dry, place on an oven tray, brush with the olive, season, and roast or grill until slightly charred
7. Slice courgette and peppers, place on an oven tray, and repeat the process
8. Cut all vegetables into small cubes, mix with spelt, onions & kale, herbs, and olive oil
9. Add salt, pepper, and chilli flakes to taste
10. Put celeriac in serving dish, tightly pack salad in, spoon remaining over, top with goats cheese
11. Slice into wedges