Celeriac roast

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Celeriac roast

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Adjust Servings:
1 Celeriac
2 tablespoons Olive oil
To taste Salt and pepper
For the dressing:
1/4 cup Plant-based yogurt
1 pinch Sea salt
1/2 teaspoon Lemon zest
1 tablespoon Lemon
For the spices:
1 teaspoon Sesame seeds
1/4 teaspoon Thyme
1/4 teaspoon ground Coriander
1 tablespoon fresh Parsley

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

This elegant celeriac roast is full of flavour and makes a delicious side dish.

  • 55 minutes
  • Serves 3
  • Easy


  • For the dressing:

  • For the spices:



Celeriac is the underserved “cinderella” of root vegetables. This root is particularly suited for roasts: celeriac releases its fragrant scent and flavour. Moreover, it can be presented in a very pleasant and festive way.

To prepare it, peel the celeriac, halve it, and then slices into half moons. Brush with olive oil, then season with salt and pepper, and roast in the oven for 40 minutes. When it starts browning on the surface, take out of the oven and transfer to the serving plate.

Prepare the dressing by mixing together yogurt, lemon juice, lemon zest, and a pinch of salt. Drizzle over the celeriac slices, then finish with sprinkling the spices on it.

Serve, and enjoy as a side dish!


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10 minutes

Prepare the celeriac

Preheat the oven to 350 degrees. With the help of a potato peeler, remove the skin of the celeriac. Cut off the roots and rinse. Halve the root, then cut it into half moons. Transfer the slices to a baking tray lined in parchment paper. Crush them with olive oil on both sides, then sprinkle with salt and pepper.

40 minutes


Put the baking tray in the oven for 40 minutes. When the celeriac starts to brown on top, remove from the oven and transfer to the serving dish.

3 minutes

Prepare the dressing

Mix together all the dressing ingredients, then drizzle on the celeriac.

3 minutes

Season and garnish

Sprinkle the spices on the roast and serve.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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