Baked celery root with gorgonzola

Baked celery root with gorgonzola

Earthy and bright celery root, with salty gorgonzola, rich hazelnuts and sautéed mushrooms? Yes. Yes. Yes. Yes. There’s nothing about this deliciously simple low-carb appetizer that you, and your guests, won’t adore! The taste combinations are to die for.

Baked celery root with gorgonzola

Earthy and bright celery root, with salty gorgonzola, rich hazelnuts and sautéed mushrooms? Yes. Yes. Yes. Yes. There’s nothing about this deliciously simple low-carb appetizer that you, and your guests, won’t adore! The taste combinations are to die for.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g celery root
  • 3 tbsp 3 tbsp olive oil
  • sea salt and pepper
  • 3 oz. 75 g mushrooms, chopped
  • 3 tbsp 3 tbsp butter
  • 2 oz. 50 g hazelnuts
  • 1 1 red onion, slicedred onions, sliced
  • 3 oz. 75 g baby spinach
  • 5 oz. 150 g blue cheese or gorgonzola cheese or roquefort cheese, at room temperature

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Wash the celery root. You don’t need to peel it. Cut away the roots and slice into ½-inch slices.
  3. Place on a baking sheet with parchment paper. Brush olive oil on both sides and sprinkle a generous amount of sea salt on top.
  4. Bake for 45 minutes, or until the celery root has turned golden brown and soft.
  5. Meanwhile, sauté mushrooms in butter until golden and soft. Season with salt and pepper.
  6. Roast the nuts quickly in a dry, hot frying pan, until fragrant. Let them cool slightly, and chop them coarsely.
  7. Mix red onions, spinach, mushrooms and hazelnuts in a bowl.
  8. When the root celery is ready, place on plates and add the salad on top. Serve with blue cheese and a few drops of olive oil.

Tips!

For a more even distribution of the cheese, crumble it on top rather than having a slice or wedge.

To up the number of servings for a party and to make them more bite-sized, just quarter each celery root slice.

Go nuts! Try adding sliced almonds, or chopped pecans and cashews. Or even some of your favorite seeds. Lightly sautéed kale or chard also makes a delicious alternative to spinach.

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8 comments

  1. Fiona
    This looks delicious, thanks, I will try it. (For UK readers, Root celery is known as Celeriac here).
    Reply: #7
  2. Nani
    I've made it today for dinner... simply delicious, what a creative, beautiful meal! Thanks for posting it! I'll for sure be using root celery for other dishes... maybe as a "half-bread" for an open hamburger?
  3. Helen
    This looks very tasty, so far we have loved all the meals...yum
  4. 1 comment removed
  5. Margie
    I have just bought some celeriac which is root celery in Australia and will try this with goats cheese.
  6. Sarah
    I thought root veg was not àllowed? I love celeriac, but thought I had to abstain!! If not, this is great news!!
    Replies: #8, #9
  7. Una
    Thanks! Really helpful as this site is SO American. Given they're based in Stockholm, even the metric is so often far from right - millilitres instead of gramms. Amd then those ununiform tablespoons of stuff and no weights or measurements with tablespoons - all different sizes around me the world. Easy to wreck a good recipe because of that alone.
  8. Una
    Thanks! Really helpful as this site is SO American. Given they're based in Stockholm, even the metric is so often far from right - millilitres instead of gramms. Amd then those ununiform tablespoons of stuff and no weights or measurements with tablespoons - all different sizes around me the world. Easy to wreck a good recipe because of that alone.
  9. Una

    I thought root veg was not àllowed? I love celeriac, but thought I had to abstain!! If not, this is great news!!

    Yes, thats true, and probably why it's 13g carbs. All okay even if you're doing under 20g a day and Keto. I'm aiming for low carb high fat rather than outright keto.

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