I always used to use cubed celeriac to prepare stock or to season my pea soup. But I never tried celeriac on its own until now. And how glad I am that I did. This vegetable has such a delicious artistic, unique flavour, which is enhanced by the hazelnuts. Serve with unpolished rice, stir-fried in some oil and seasoned with sea salt and garlic.
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Slice the peeled celeriac into slices that are about 1 cm thick. Rub the garlic onto the slices. Heat some olive oil in a frying pan and fry the celeriac slides on both sides until golden brown.
Heat some oil in another pan, fry the hazelnuts until golden brown and sprinkle some thyme on top. Spread walnut pesto on the celeriac slices and garnish with the hazelnuts and the walnut oil.
Season to taste.
Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook www.lisettekreischer.com