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Perfect Baked Celeriac Recipe with Creamy Roasted Vegetable Sauce and Crispy Potato Wedges

Written by on in Vegan Dinner ideas, Potatoes

Discover a delicious and healthy dish with our Baked Celeriac with Creamy Roasted Vegetable Sauce and Crispy Potato Wedges Recipe.

This unique recipe highlights the versatility of celeriac, a nutrient-rich root vegetable that adds flavor and texture to your meals. Paired with a smooth and creamy roasted vegetable sauce, this dish is perfect for those looking to incorporate more vegetables into their diet.

Whether you’re a seasoned chef or a beginner in the kitchen, this baked celeriac recipe will impress your family and friends. Don’t forget to serve it alongside crispy potato wedges for a satisfying and wholesome meal.

Baked Celeriac & Roasted Veggie Puree Recipe
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Baked Celeriac & Roasted Veggie Puree Recipe

Recipe by Em
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • Olive oil

  • 2 cloves garlic

  • Spices of choice (such as smoked paprika, cumin, chili powder, thyme)

  • 1 celeriac

  • 2 tomatoes

  • 1 bell pepper

  • 1/2 cup sunflower seeds

  • Firm tofu 1 block

  • 2 tbsp lemon juice

  • Herbs such as parsley or basil

Directions

  • heat oil in a large pot over medium heat
  • add garlic and spices to sauté for 1 to 2 minutes until fragrant
  • add halved celeriac, bay leaf salt pepper and water to the pot
  • bring to a simmer cover with a lid and cook for about 20 minutes until the celeriac is tender
  • while the celeriac is cooking preheat oven to 420 degrees Fahrenheit or 200 degrees Celsius
  • Slice tomatoes bell peppers and peel and crush garlic
  • Put them in a pan and cover in spices, salt and roast in the oven for about 15 minutes
  • remove the cooked celeriac from the pot and allow to cool slightly
  • in a blender add roasted tomatoes bell pepper, lemon juice tofu roasted sunflower seeds and a splash of oil and some of the broth.
  • blend until smooth and creamy.
  • add fresh herbs salt and additional seasoning to taste.
  • Prepare potato wedges (see our guide for crispy wedges, link below the recipe).
  • Bake the celeriac and potato wedges.
  • Serve with a lemon wedge

Notes

  • I tried cutting the potatoes in a checkered pattern and cover them in oil and salt, which turned out mazingly crispy, see this on our instagram @spark_of_soy

Enjoy the delightful combination of flavors and textures in this Baked Celeriac with Creamy Roasted Vegetable Puree and Crispy Potato Wedges. Not only is this dish a feast for the eyes and taste buds, it’s also packed with nutrients!

Are there really enough protein in this Baked Celeriac recipe?

It’s important to make sure to have a combination of fats, fibers and protein in meals for them to keep you full and satisfied. I often get super annoyed with restaurants where they tend to believe that if you cut a big enough chunk of a veggie it magically turns into protein (eggplant or cauliflower being the main dish for example). The Celeriac isn’t very protein dense. That’s why it’s important to bring in the protein from other sources. In this recipe the sauce is the main source of protein, so remember to make and serve enough of it!

in the sauce we have both seeds and tofu. If you want to change this for another sauce it’s important to make something with a high protein content aswell.

The creamy roasted vegetable tofu sauce with its zesty lemon touch complements the taste of celeriac perfectly, creating a balanced and satisfying dish. If you’re looking for a healthy celeriac dish that’s easy to prepare and bursting with flavor, this recipe is a must-try.

Share this recipe with friends and family and inspire them to try this fantastic way to enjoy celeriac!

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