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Healthy Recipes using Grilled Celeriac

Grilled Celeriac Steaks with Chimichurri Sauce

Thick slices of grilled celeriac are topped with a vibrant chimichurri sauce, offering a fresh and zesty flavor that complements the earthy taste of the celeriac.

Ingredients
  • 1 large celeriac, peeled and cut into 1-inch thick steaks
  • 2 tablespoons olive oil
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat the grill to medium-high heat.
  2. Brush the celeriac steaks with olive oil and season with salt and pepper.
  3. Grill the steaks for about 5-7 minutes on each side until tender and grill marks appear.
  4. In a bowl, mix parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and a pinch of salt to make the chimichurri.
  5. Serve the grilled celeriac steaks topped with chimichurri sauce.

Celeriac and Quinoa Salad

A refreshing salad combining grilled celeriac, quinoa, and a medley of colorful vegetables, perfect for a light lunch or dinner.

Ingredients
  • 1 large celeriac, peeled and diced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Cook quinoa in vegetable broth according to package instructions and let it cool.
  2. Grill the diced celeriac until tender and slightly charred, about 10 minutes.
  3. In a large bowl, combine quinoa, grilled celeriac, bell pepper, cucumber, and red onion.
  4. Drizzle with olive oil and lemon juice, then season with salt and pepper.
  5. Toss well and serve chilled or at room temperature.

Celeriac and Apple Slaw

A crunchy and tangy slaw featuring grilled celeriac and crisp apples, perfect as a side dish or topping for sandwiches.

Ingredients
  • 1 large celeriac, peeled and grated
  • 1 large apple, grated
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1/4 cup chopped walnuts
Instructions
  1. Grill the celeriac until tender, then let it cool before grating.
  2. In a bowl, mix mayonnaise, apple cider vinegar, honey, salt, and pepper.
  3. Add the grated celeriac and apple to the bowl, mixing well to combine.
  4. Fold in the chopped walnuts for added crunch.
  5. Chill for 30 minutes before serving.

Spicy Grilled Celeriac Tacos

These tacos feature grilled celeriac seasoned with spices, served in corn tortillas with fresh toppings for a healthy twist on a classic dish.

Ingredients
  • 1 large celeriac, peeled and sliced into thin strips
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 8 small corn tortillas
  • 1 avocado, sliced
  • Fresh cilantro for garnish
Instructions
  1. Preheat the grill to medium-high heat.
  2. Toss celeriac strips with olive oil, smoked paprika, cumin, cayenne, and salt.
  3. Grill the celeriac for about 5-6 minutes until tender and slightly charred.
  4. Warm the corn tortillas on the grill for about 30 seconds on each side.
  5. Assemble tacos by placing grilled celeriac in tortillas, topping with avocado slices and fresh cilantro.

Grilled Celeriac and Lentil Soup

A hearty and nutritious soup made with grilled celeriac and lentils, perfect for a comforting meal.

Ingredients
  • 1 large celeriac, peeled and diced
  • 1 cup green lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme for garnish
Instructions
  1. In a pot, heat olive oil over medium heat and sauté onion, carrots, and garlic until soft.
  2. Add diced celeriac and cook for another 5 minutes.
  3. Stir in lentils and vegetable broth, bringing to a boil.
  4. Reduce heat and simmer for 25-30 minutes until lentils are tender.
  5. Blend the soup until smooth, season with salt and pepper, and garnish with fresh thyme.

Celeriac and Beetroot Carpaccio

A visually stunning dish featuring thinly sliced grilled celeriac and beetroot, drizzled with a balsamic reduction.

Ingredients
  • 1 large celeriac, peeled and sliced thinly
  • 2 medium beetroots, cooked and sliced thinly
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste
  • Fresh arugula for garnish
Instructions
  1. Preheat the grill and brush celeriac slices with olive oil, seasoning with salt and pepper.
  2. Grill celeriac slices for about 3-4 minutes on each side until tender.
  3. In a small saucepan, reduce balsamic vinegar over low heat until thickened.
  4. On a plate, arrange grilled celeriac and beetroot slices alternately.
  5. Drizzle with balsamic reduction and garnish with fresh arugula.

Grilled Celeriac and Chickpea Burgers

Delicious and filling burgers made with grilled celeriac and chickpeas, served on whole-grain buns with fresh toppings.

Ingredients
  • 1 large celeriac, peeled and grated
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 whole-grain burger buns
  • Lettuce and tomato for serving
Instructions
  1. Grill the grated celeriac until tender, about 10 minutes, then let it cool.
  2. In a bowl, mash chickpeas and mix with grilled celeriac, breadcrumbs, egg, cumin, salt, and pepper.
  3. Form the mixture into patties and grill for 5-6 minutes on each side.
  4. Serve on whole-grain buns with lettuce and tomato.

Celeriac and Mushroom Risotto

A creamy and comforting risotto featuring grilled celeriac and sautéed mushrooms, perfect for a cozy dinner.

Ingredients
  • 1 large celeriac, peeled and diced
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese for serving
Instructions
  1. In a pot, heat olive oil and sauté onion and garlic until soft.
  2. Add mushrooms and cook until browned, then stir in arborio rice.
  3. Gradually add vegetable broth, stirring frequently until rice is creamy and al dente.
  4. Fold in grilled celeriac and season with salt and pepper.
  5. Serve with grated Parmesan cheese on top.

Grilled Celeriac and Feta Salad

A delicious salad featuring grilled celeriac, crumbled feta cheese, and a lemon vinaigrette, perfect for a light meal.

Ingredients
  • 1 large celeriac, peeled and diced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Mixed greens for serving
Instructions
  1. Grill the diced celeriac until tender and slightly charred, about 10 minutes.
  2. In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. In a large bowl, combine grilled celeriac, mixed greens, and crumbled feta.
  4. Drizzle with the vinaigrette and toss gently before serving.