Stuffed Whole Roasted Celeriac
A whole celeriac (celery root) stuffed and roasted for a main or side dish.
Servings: 10 slices
Calories: 63kcal
Ingredients
- 1 whole celeriac (celery root)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Stuffing
- 1 small onion
- ½ red pepper finely chopped
- 1 clove garlic peeled & chopped
- 1 tablespoon thyme
- ¼ cup walnuts chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare & Cook the Celeriac
- Preheat the oven to 180C/350F degrees
- Peel the celeriac and cut the knobbly parts of the base off. Trim the celeriac so that the base can stand upright.
- Make a slight indentation in the top of the celeriac and hollow out the middle. I used a small spoon and managed to remove the celeriac middle to about halfway down.
- Lightly brush the celeriac with the olive oil and season.
- Cover the celeriac with silver foil and place in a baking tray. Roast for 1 ¼ hours.
Make the Stuffing
- Heat the olive oil in a small frying pan on a medium heat.
- Add the chopped onion and garlic and cook for two minutes until soft.
- Add the chopped red pepper and cook for a further 5 minutes.
- Remove from the heat and stir in the thyme, salt, pepper and chopped walnuts.
Assembly
- Remove the celeriac from the oven after roasting, remove the silver foil and spoon the stuffing into the hollowed out center.
- Place the stuffed celeriac back in the oven and cook for 15 minutes.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1slice | Calories: 63kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Fiber: 1g