Celery Root with Green Olive Tapenade

Vegetable Dishes

However it can be a very rewarding root. Succulent and tasty, low calorie, comforting and yet not too starchy, filled with anti-oxidents and a wonderful array of vitamins, fibre and minerals.: vitamin C, vitamin K, vitamin B6, potassium, phosphorus,

I have been using it in veggie mashes and stews for a while, but was recently introduced by a Turkish friend to roasted rounds of celeriac.

I have added a pile of roasted sweet potato and a dollop of green olive paste. The traditional Turkish dish is served cold with olive oil, peas and carrots.

Ingredients:

• 1 large celeriac root
• 1 medium Japanese sweet potato
• 4 table spoons of olive oil
• 1/4 cup of oil cured green olives
• 1 small garlic clove
• 1 tsp of lemon juice
• 1/2 tsp of salt
• 1 tbsp fresh ground coriander seed
• 1 tbsp fresh ground fennel seed
• 2 cloves
• 1 tbsp of ground sumac seed

Steps

1. Pre heat oven to 375
2. Dice the sweet potato into half inch cubes
3. Peel and slice the celeriac root into 1/2" slabs
4. Oil a pirex baking dish or cookie sheet with 1 tbsp of olive oil
5. Arrange the veggies on the dish
6. Sprinkle the ground dried herbs and half the salt over them (excluding the garlic)
7. Drizzle 1 tbsp of olive oil over the top
8. Put in the oven for 30 mins
9. For the olive oil paste:
10. in a small food processor mix
11. 1/4 cup of oil cured green olives
12. half the salt
13. 2 tbsp of oil
14. the tsp of lemon juice
15. and the clove of garlic
16. Serve the roasted celeriac root with the diced roast sweet potato on top and the olive paste on top of that.

Variations:

Serve hot or cold, Nice with a light vinegrette instead of the olive paste.

You can swap out the sweet potatoes for almost any veggie you choose.

Try the classic Turkish peas and carrots or perhaps roasted fennel root and cherry tomatoes.