Ingredients for baked celeriac with walnut pesto and hazelnuts

  • 400g celeriac, peeled
  • 1 tbsp dried thyme
  • 50g peeled hazelnuts
  • 2 tbsp walnut pesto
  • 1 clove of garlic, sliced in two
  • sea salt and freshly ground black pepper or Amanprana Orac Botanico mix, mild
  • Amanprana extra virgin walnut oil
  • Amanprana Verde Salud extra virgin olive oil

Preparation of baked celeriac with walnut pesto and hazelnuts

Discover below how easy it can be to cook celeriac with this recipe Slice the peeled celeriac into slices that are about 1 cm thick. Rub the garlic onto the slices. Heat some olive oil in a frying pan and fry the celeriac slides on both sides until golden brown. Heat some oil in another pan, fry the hazelnuts until golden brown and sprinkle some thyme on top. Spread walnut pesto on the celeriac slices and garnish with the hazelnuts and the walnut oil. Season to taste. Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook

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Lisette Kreischer

Lisette Kreischer is one of the chefs that we love to place in the spotlight here at Amanprana. And she does the same for us, because she loves our products. Lisette creates food concepts, is the founder of The Dutch Weed Burger and the author of numerous cookbooks, and her field of expertise is how to prepare both delicious and healthy meals. Lisette discovered the world of plants when she was in her teens, and she became fascinated in how to use them. After a great deal of experimenting she found her inspiration, and today she shares her passion on her blog, Be Ecofabulous. But that's not all she's been up to - she has authored a wide range of books, with Ocean Greens, Plant Power, Non*fish*a*li*cious and Veggie in Pumps to her name, as well as having co-founded The Dutch Weed Burger.