Pantry Travels
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Celeriac (aka celery root) is such a beautiful vegetable to cook with. Raw or roasted, mashed or shaved, celeriac loves an adventure, and we are giving it one. Vary to your heart’s content with a different spice mix and green (or hot) sauce.
Ingredients
CELERIAC
- 1 cup skyr (or Greek yogurt)
- 1 cup soft goat cheese (room temperature)
- 1 garlic clove, minced
- Salt and fresh ground pepper, to taste
- 1 large celery root
- 1 tablespoon berbere (store-bought)
- 1 tablespoon olive oil
- Chermoula (recipe below), as needed
- Crispy chili oil to taste
Chermoula
- 1 cup roughly chopped cilantro
- ½ cup roughly chopped parsley
- 2–3 medium cloves of garlic, crushed
- ½ preserved lemon, chopped fine
- ½ cup extra-virgin olive oil, or as needed
- ½ teaspoon chili flakes, or to taste
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon ground paprika
- ¼ teaspoon ground cumin
- Juice of 1 lemon, or as needed
Preparation
CELERIAC
Combine skyr and goat cheese in a bowl until smooth. Add in minced garlic. Season to taste with salt and pepper. Cover and chill until needed (can be done ahead up to 3 days. Store in an airtight container in the fridge).
Preheat oven to 425°F.
Peel celery root and cut into 1-inch dice. Toss in a bowl with berbere and olive oil. Spread on a baking sheet with Silpat or parchment paper. Roast in the oven until soft to the touch and nicely colored, about 10–15 minutes. Cool. (Celeriac can be roasted up to 3 days ahead. Store in an airtight container in the fridge.)
Spread the goat cheese mixture on a plate. Use the back of a spoon to create a large well in the center, heaping up the edges as you go. In the well, add the roasted celeriac. Divide teaspoon-size drops of chermoula to taste. Serve immediately.
CHERMOULA
Makes about 1 cup
Pound herbs, garlic and preserved lemon into a coarse paste using a mortar and pestle. Add olive oil as needed to emulsify. Add seasonings and lemon juice to taste. Keeps in an airtight container in the fridge up to 4 days.
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