Maple Roasted Celeriac
It is party season! My last two posts have focused on party-pleasing appetizers (Mashed Sweet Potato Bites and Cranberry Lentil Crostini). This post is perfect for the party potluck. (Say that three times fast!)
It all begins with celeriac.
What in the world is celeriac? I first met this unsightly vegetable in my CSA box the first year we joined. I had no idea what it was or what to do with it. If you can get past its ugly exterior, it is an easy vegetable to cook, delicious to eat, and packs a decent nutritional punch.
I love it paired with potatoes in soup, but I love it even more roasted in a maple glaze. The addition of tart apples and protein-rich tempeh make this recipe a scrumptious main dish.
If you’ve never cooked with celeriac before, the knobby outside can seem intimidating. Don’t let it. Just like winter squash, the outside needs to be cut off in order to reveal the crisp white vegetable. Unlike winter squash, the outside is easily cut off.
Once the outside is chopped off, cut the celeriac into bite size pieces, toss with oil, sprinkle with salt and pepper and roast in the oven for a little while. When the celeriac is about halfway cooked, add the apples and roast a little longer.
- 1 1/2 lbs. celeriac
- 1 tablespoon coconut oil
- 2 tart apples
- 8 oz tempeh
- 1/4 cup maple syrup
- 3 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- salt and pepper to taste
- Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with tin foil.
- Peel and chop the celeriac into 1 inch chunks. Toss with oil, salt and pepper. Roast until it starts to brown, about 10-12 minutes.
- Meanwhile, cut the apples into 1 inch chunks (leave on the peeling). Add to the baking pan, tossing to combine. Roast another 6-10 minutes, or until tender.
- Mix together the maple syrup, mustard, vinegar, and rosemary in a small bowl. Taste and add salt and pepper as needed.
- Heat oil in a small skillet; add crumbled tempeh. Cook, stirring often, until brown and crispy, about 5 minutes.
- Add the tempeh and maple syrup glaze to the baking sheet and stir to combine. Let roast for another 5 minutes. Serve warm.