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Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

We’re revisiting an old, forgotten friend today – celeriac! It’s one of those vegetables that’s easy to forget about and I’ve shared just 2 celeriac recipes on the blog until now.

Knobbly Celeriac

My Simple Celeriac Soup is a lovely, mild-tasting recipe that goes down well with everyone. My Celeriac, Pear & Rocket Salad is a little more quirky and more suited to those into bold/punchy flavours.

Today’s recipe features celeriac the way I cook it most often – roasted.

Roasted Celeriac & Sweet Potato

Roasting a pan of root vegetables is definitely one of my favourite ways to start a meal. I’m clearly a fan of veggies almost any which way but have found that when feeding slightly more veg-sceptical people, roasting is definitely the way forwards!

Celeriac has a nutty, sweet taste that just gets accentuated with a stint in the oven. Adding sweet potatoes to the mix softens the flavour too.

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

To turn my roasted celeriac & sweet potato into a complete meal, I served them over quinoa infused with saffron to give it a hint of something extra and topped it all with a good drizzle of herby dressing.

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

I’m pretty smitten with this herby sauce/dressing. I adore using fresh herbs in my cooking but very rarely manage to use them all up before they start to get rather sad looking. This recipe is a fantastic way to use up any of those herbs in the fridge that are on on their last legs.

I like a mix of parsley and coriander (cilantro) best – convenient as those are probably the herbs I use most. Feel free to use your favourite leafy herbs though. Dill, basil, mint and tarragon are other great options. I would advise against using woody herbs like rosemary or thyme.

Just blend up those herbs with some lime or lemon, garlic, a little spice, salt and olive oil to make a sauce that’s good on greens, grains, beans…anything which could do with a bit of jazzing up.Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

I finished this dish with some fresh rocket and a handful of toasted almonds. Again, it’s super versatile so use what you have to hand. If you want to bulk it up even more, how about adding some toasted chickpeas or mixing lentils in with the quinoa?

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Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Yield: Approx 4 Servings

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Ingredients

  • 1 Tbsp Olive oil
  • 1 Large Sweet Potato, peeled and cut into 1" chunks
  • 1 Large head of Celeriac, peeled and cut into 1" chunks
  • Salt & pepper
  • Saffron Quinoa:
  • 1/2 Tbsp Olive oil
  • 1 Shallot
  • 1 C Quinoa (well-rinsed)
  • 2 C Vegetable broth
  • 1/4 tsp Saffron
  • 1/2 tsp Salt
  • Herby Drizzle:
  • 1 C Loosely packed fresh herbs (I like a mix of parsley & coriander)
  • 2 Tbsp Lime OR Lemon juice
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1 Small clove of garlic
  • 1/4 C Extra-virgin olive oil
  • 1/4 tsp Salt
  • Rocket (optional)
  • Toasted, flaked almonds (optional)

Instructions

  1. Preheat oven to 190C/375F.
  2. In a large roasting pan, toss the sweet potato and celeriac with the olive oil and sprinkle with salt and pepper.
  3. Roast for 25-30 minutes, until tender and golden brown at the edges.
  4. Meanwhile, cook the quinoa. In a medium-size pot, cook the shallot in the olive oil for a few minutes, until softened. Add the quinoa, vegetable broth and saffron, cover and bring to the boil. Reduce heat and leave to simmer for 15 minutes, or until all the liquid is absorbed. Leave covered for 10 minutes then fluff with a fork.
  5. For the herby drizzle, blend all ingredients until smooth. I love my Tribest personal blender for small amounts like this. Refrigerate until ready to use.
  6. To serve, place a handful of rocket in each bowl, then add a scoop of quinoa. Top with roasted celeriac and sweet potato and a generous drizzle of the herby dressing/sauce.
  7. Finish with toasted almonds if desired.
3.1
http://www.coconutandberries.com/2015/04/01/roasted-celeriac-sweet-potato-with-saffron-quinoa-herby-drizzle/

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

This is a nice healthy one to enjoy over the next couple of days, especially if you’re predicting an indulgent Easter weekend!

I’m heading back to my family home for the next few days and looking forward to a little break from the busy-ness of London, some country air and family time. It’s my birthday on Friday too so I get to enjoy birthday and Easter celebrations all at once!

Wishing you all a lovely holiday!

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April 1, 2015 —

← Purple Sprouting Broccoli & Puy Lentil Salad with Almond Feta & Mint Vegan Rhubarb & Ginger Muffins →

Comments

  1. The holistic Herbivore says

    April 1, 2015 at 8:32 pm

    Looks great! What an interesting combination of flavors! I really love celeriac!

    • Coconut and Berries says

      April 2, 2015 at 6:36 pm

      Happy you like the look of it and that you’re already on team celeriac!

  2. Lauren (@PoweredbyPB) says

    April 1, 2015 at 10:21 pm

    Yum! I really like celeriac, I think it’s well underrated.

    • Coconut and Berries says

      April 2, 2015 at 6:36 pm

      SO underrated. I really need to cook with it more often. Every time I do I enjoy it.

  3. Ana says

    April 1, 2015 at 10:49 pm

    I love celeriac- and I have some sitting in the fridge right now… but not for long!!! Happy birthday for Friday!

    • Coconut and Berries says

      April 2, 2015 at 6:37 pm

      Thanks for the birthday wishes Ana :) Hope you give this recipe a try.

  4. Caitlin says

    April 2, 2015 at 3:23 pm

    i never had sweet potato with celeriac but i’m sure the texture/flavor combination must be awesome. definitely trying this recipe.

  5. Sandy holzapfel says

    April 2, 2015 at 6:31 pm

    Good evening,

    me and my twinsister just tried out this wonderful recipe! We used basil instead of parsley for the delicious herbal drizzle….
    It’s really awesome! We truly enjoyed it. Thanks a lot for sharing! 😀

  6. Kari @ bite-sized thoughts says

    April 2, 2015 at 7:23 pm

    Happy birthday Emma :) I hope you have a great day and Easter weekend. This looks delicious, too!

  7. Hannah Siegmund @ ThisVeganWhimsy says

    April 3, 2015 at 1:47 am

    Your recipes are so unique! I’ve never had celeriac roasted before, although your celeriac soup is wonderful. What a fun new way to try celeriac! Thank you for sharing :)

  8. Elaine @ foodbod says

    April 3, 2015 at 10:14 am

    Another winner

  9. Gabby @ the veggie nook says

    April 6, 2015 at 10:14 pm

    Oh that herby drizzle looks glorious! i love celeriac but don’t actually cook with it very often. Thanks for the inspiration!

    • Coconut and Berries says

      April 9, 2015 at 1:11 pm

      Same as me. I’m always glad when I do use it but that’s never often for some silly reason.

  10. The Vegan 8 says

    April 7, 2015 at 3:14 am

    Hi Emma! Long time no see/talk, haha! So good to see you posting again :)
    This looks delicious…especially that herby drizzle! I love the sweet potatoes too of course. I’ve never tried celeriac before, but I’m sure I would love it because I just about love every vegetable out there! Happy birthday!!

    • Coconut and Berries says

      April 9, 2015 at 1:09 pm

      I know, right?! Been far too long!
      I’m sure you’d love celeriac. I think it’s known as celery root Stateside,no?

  11. Joey says

    April 8, 2015 at 11:40 am

    I have a bit of an on-again, off-again thing with celeriac, but if anything could persuade me it’s worth another chance, I think roasting could be it.

    • Coconut and Berries says

      April 9, 2015 at 1:06 pm

      It’s the best way to eat it - try it now while it’s still not too hot to turn on the oven!

  12. Roanna doleman says

    March 7, 2016 at 3:35 pm

    Love this salad! So glad I stumbled across your blog today.

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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