Why Make This Recipe
Hasselback Celery Root with Brie, Caramelized Onions & Cranberry Glaze is a delightful dish that brings out unique flavors and textures in a simple and elegant way. Celery root, often overlooked, becomes the star of the show when sliced and roasted. Adding creamy Brie, sweet caramelized onions, and tangy cranberry glaze creates a wonderful balance that impresses everyone at the table. This dish not only looks beautiful but also brings warmth and comfort, making it perfect for special occasions or a cozy dinner at home.
How to Make Hasselback Celery Root with Brie, Caramelized Onions & Cranberry Glaze
Ingredients:
- 1 medium celery root (celeriac), peeled
- 2–3 tbsp olive oil or melted butter
- Salt & pepper, to taste
- Optional: fresh thyme sprigs
- 1 large onion, thinly sliced
- 1 tbsp butter or olive oil
- 1 tsp sugar or honey
- Pinch salt
- 100 g Brie, thinly sliced
- 1⁄4 cup cranberry sauce or jam
- 1 tsp balsamic vinegar
Directions:
Preheat your oven to 200°C (400°F). Slice the celery root into a Hasselback style, making thin vertical slices but leaving about 1 cm at the base uncut so it stays together. Brush it with olive oil or melted butter. Season with salt, pepper, and if you like, some fresh thyme.
Place the celery root on a lined baking tray. Roast it in the oven for 30–35 minutes, brushing it with more olive oil or butter occasionally, until the edges start to crisp up.
Meanwhile, heat butter or olive oil in a pan. Add the thinly sliced onions and cook them over medium-low heat for 15–20 minutes, stirring often, until they are soft and golden. Near the end, add sugar or honey and a pinch of salt to enhance the sweetness.
Carefully insert slices of Brie into the Hasselback slits of the celery root. Put it back in the oven for 5–7 minutes until the cheese is melted.
To finish, warm the cranberry sauce with the balsamic vinegar over low heat. Drizzle this mixture over the roasted celery root just before serving.
How to Serve Hasselback Celery Root with Brie, Caramelized Onions & Cranberry Glaze
Serve the Hasselback celery root warm, garnished with any remaining fresh thyme if desired. This dish pairs beautifully with roasted meats or can stand alone as a vegetarian main course. For an extra touch, consider serving it with a side salad or some crusty bread to soak up all those delicious flavors.
How to Store Hasselback Celery Root with Brie, Caramelized Onions & Cranberry Glaze
If you have leftovers, store them in an airtight container in the refrigerator. They should stay good for up to 3 days. To reheat, place the dish in the oven at a low temperature until warmed through, being cautious not to overcook.
Tips to Make Hasselback Celery Root with Brie, Caramelized Onions & Cranberry Glaze
- When slicing the celery root, place a wooden spoon handle on either side to prevent cutting all the way through.
- Feel free to adjust the amount of Brie according to your taste. You can even use other cheeses if you prefer.
- For added flavor, you can use different herbs like rosemary or sage instead of thyme.
Variation
You can mix things up by adding nuts, such as walnuts or pecans, to the caramelized onions for an extra crunch. Another option is to swap out the cranberry glaze for raspberry or fig jam if you want to try different flavor profiles.
FAQs
1. Can I use a different type of cheese instead of Brie?
Yes, you can use other soft cheeses like Camembert or goat cheese, depending on your preference.
2. Can I make this dish ahead of time?
You can prepare the celery root and caramelized onions ahead of time, then roast and assemble just before serving.
3. Is Hasselback celery root suitable for vegans?
You can make this dish vegan by omitting the cheese and using a plant-based butter substitute, along with a vegan cranberry sauce.
Hasselback Celery Root with Brie, Caramelized Onions & Cranberry Glaze
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish that showcases celery root with creamy Brie, sweet caramelized onions, and tangy cranberry glaze.
Ingredients
- 1 medium celery root (celeriac), peeled
- 2–3 tbsp olive oil or melted butter
- Salt & pepper, to taste
- Optional: fresh thyme sprigs
- 1 large onion, thinly sliced
- 1 tbsp butter or olive oil
- 1 tsp sugar or honey
- Pinch salt
- 100 g Brie, thinly sliced
- 1/4 cup cranberry sauce or jam
- 1 tsp balsamic vinegar
Instructions
- Preheat your oven to 200°C (400°F). Slice the celery root into a Hasselback style, making thin vertical slices but leaving about 1 cm at the base uncut so it stays together. Brush it with olive oil or melted butter. Season with salt, pepper, and if you like, some fresh thyme.
- Place the celery root on a lined baking tray. Roast it in the oven for 30–35 minutes, brushing it with more olive oil or butter occasionally, until the edges start to crisp up.
- Meanwhile, heat butter or olive oil in a pan. Add the thinly sliced onions and cook them over medium-low heat for 15–20 minutes, stirring often, until they are soft and golden. Near the end, add sugar or honey and a pinch of salt to enhance the sweetness.
- Carefully insert slices of Brie into the Hasselback slits of the celery root. Put it back in the oven for 5–7 minutes until the cheese is melted.
- To finish, warm the cranberry sauce with the balsamic vinegar over low heat. Drizzle this mixture over the roasted celery root just before serving.
Notes
Serve warm, garnished with fresh thyme. Pairs beautifully with roasted meats or as a vegetarian main course.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Hasselback, Celery Root, Vegetarian, Brie, Comfort Food