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Roasted celery

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Ingredients for 4 servings:

  • 1 kg celeriac, peeled
  • Salt
  • 1 bunch parsley, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 50 g almond flakes, roasted without fat
  • 4 tbsp olive oil
  • 1 tbsp butter
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Side dish to meat or fish

Quarter the peeled celeriac and cook in salted water until al dente, drain well, and let cool slightly. Cut the celery quarters into sticks about 1 cm in diameter. Heat the olive oil in a frying pan and fry the celery sticks for about 5 minutes, turning frequently. Add the herbs and fry for about 4 more minutes. Season with salt and pepper. Add the butter and toss well. Finally, stir in the flaked almonds. A delicious vegetable side dish for fish or grilled food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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