Wild Mushrooms on Toast of Roasted Celeriac

From my new book ‘Low Carb on a Budget’. Gluten free, dairy free, vegan.

Wild Mushrooms on Toast of Roasted Celeriac

Soups & Sides

4 people

oven, large frying pan

Preparation: 15 minutes - Cooking time: 20 to 30 minutes – Keeps up to 3 days in the fridge

Ingredients

  • 1 kg celeriac
  • 4 tablespoons extra virgin olive oil
  • black pepper and sea salt
  • 500 g (wild) mushrooms
  • 4 tablespoons mixed seeds, lightly toasted (pumpkin/sunflower seeds)
  • 1 handful of parsley
  • optional: 1 clove of garlic, 1 handful of pomegranate seeds, fresh lemon juice

These Wild Mushrooms on Toast of Roasted Celeriac, a dish from my book “Low Carb on a Budget", contain slices of roasted celeriac as the base instead of bread. An autumn vegetable packed with flavor, vitamins and fiber that also nourishes and strengthens your gut flora. 

Raw, celeriac has a mild neutral flavor, delicious in a fresh coleslaw with apple. Roasted, the vegetable is transformed into a real flavor bomb - a mix of sweet, a little sour, and earthy with a slight nutty flavor. An underrated root vegetable with lots of potential, if you ask me.

In this recipe for “toast mushroom,” I wanted to showcase the abundance of autumn produce and create a vegetable dish full of earthy and grounding flavors, with wild forest mushrooms, garlic and toasted pumpkin seeds.

The flavor of the roasted celeriac goes very well with the sautéed mushrooms and is even more enhanced with some parsley and sweet and sour pomegranate seeds.

Do you have leftover roasted celeriac? You can add it to salads or blend it into a purée to replace mashed potatoes. Delicious with fish, (wild) poultry, soft boiled eggs or smoked tofu.

How do you prefer celeriac: raw, baked or roasted, in a casserole, or mixed into mashed potatoes? I'd love to hear about your favorite cooking methods and recipes so be sure to leave a message in the comments below.

For more quick and easy low carb recipes, and creative vegetable dishes, have a look at my book Low Carb on a Budget and other cookbooks.

Enjoy!

Love,

Wild Mushrooms on Toast of Roasted Celeriac. From my new book ‘Low Carb on a Budget’. Gluten free, dairy free, vegan.

Wild Mushrooms on Toast of Roasted Celeriac

DIRECTIONS:

  1. Preheat the oven (or airfryer) to 175 °C.
  2. Peel the celeriac and cut it into discs of about 1 centimeter. Arrange the slices on a baking sheet and drizzle with some olive oil and sea salt. Bake for 20 to 30 minutes, until tender.
  3. Meanwhile, slice the mushrooms and sauté until golden brown in a large pan with olive oil. I also like to add a clove of grated garlic. Just before serving, season with salt and pepper.
  4. Serve the celeriac slices with the sautéed mushrooms, lightly toasted pumpkin and/or sunflower seeds and fresh parsley. Top with pomegranate seeds and fresh lemon juice.

JULIE’S TIPS & TRICKS:

  • Use a large wide pan for the mushrooms and cook them for a few minutes before stirring, without salt. This will give them a chance to become golden brown and crispy.
  • Not a fan of celeriac? You can replace it with slices of roasted zucchini, eggplant, butternut squash or sweet potato.
  • If you want to add some sauce on top, pesto or sriracha mayo make a great flavor addition.

How do you prefer celeriac: raw, baked or roasted, in a casserole, or mixed into mashed potatoes? I'd love to hear about your favorite cooking methods and recipes so be sure to leave a message in the comments below.

Nutritional value (per person)

Carbohydrates 21.9 g, Protein 9.8 g, Fats 18.3 g, Calories 294 kcal

Wild Mushrooms on Toast of Roasted Celeriac. From my new book ‘Low Carb on a Budget’. Gluten free, dairy free, vegan.

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