Baked celeriac from Lisette Kreischer can be prepared in 10 minutes. You make this dish with Olive Oil - Verde Salud, ORAC botanico-mix, Walnut oil & White thyme from Amanprana. This recipe from the Belgian kitchen is delicious as Side dish, Tapas & snacks & Salad. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for baked celeriac
400g celeriac, peeled
1 tbsp dried thyme
50g peeled hazelnuts
2 tbsp walnut pesto
1 clove of garlic, sliced in two
Orac Botanico mix, mild
extra virgin walnut oil
Verde Salud extra virgin olive oil
Preparation of baked celeriac
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 suitable for:4 people
Preparation time: minutes
Preparation time: 10 minutes
Total preparation: 10 minutes
Type: Side dish, Tapas & snacks & Salad
Read more about the Amanprana products that were used in making baked celeriac
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.