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Roasted Celeriac with Mushrooms and Leeks
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Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
15
minutes
minutes
Course:
Breakfast, Dinner, Lunch, Main Dish, Side Dish
Servings:
4
people
Calories:
186
kcal
Ingredients:
2
lb
Celeriac Root
peeled well and cut into even sized chunks
1
Leeks
medium, white and light green parts only, sliced into thing rounds (You can save the dark green parts to use when making stock)
1.125
c
Mushrooms
sliced
1
tbsp
Avocado Oil
.5
tbsp
Dried Thyme
.5
tbsp
Dried Basil
.5
tbsp
Dried Parsley
1
tsp
Sea Salt
to taste
.5
tsp
Ground Black Pepper
to taste
1.5
tbsp
Butter
Instructions:
Preheat oven to 425 degrees.
Line a baking dish with foil or parchment paper.
Place diced celeriac root into the baking dish add avocado oil. Sprinkle over the dried thyme, basil, parsley, some salt, and pepper.
Using your hands or a large spoon, toss to coat the seasoning evenly over the celeriac root.
Place into the preheated oven for 40 minutes, making sure to toss and turn the diced celeriac root halfway through the roasting process.
In a skillet over medium heat, melt your butter.
Add in the sliced leek and cook until just softened.
Add in the sliced mushrooms and cook until the mushrooms and leek have both softened.
Season with sea salt and black pepper to taste.
Remove the roasted celeriac root from the oven and carefully add it into the leek and mushroom mixture.
Toss to mix everything together.
Taste to check for seasoning and enjoy!
Nutrition
Calories:
186
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
11
mg
|
Sodium:
853
mg
|
Potassium:
806
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
515
IU
|
Vitamin C:
21.6
mg
|
Calcium:
123
mg
|
Iron:
2.8
mg
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Let us know
how it was!