Description
A delightful dish that showcases celery root with creamy Brie, sweet caramelized onions, and tangy cranberry glaze.
Ingredients
Scale
- 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