Celery root , apium graveolens from its Latin name, is a roasted marvel and becomes a gourmet ally for your meals. Aniseed, buttery, tender inside and crispy on the outside , it is very easy to prepare. It will be perfect as an accompaniment to white meat, roast farm veal or roast Vosges farm pork.

Roasted celery, a way to rediscover this winter vegetable

Forget the celery remoulade in our canteens. On the plate, roasted celery brings flavor, color, structure and volume while maintaining its lightness. It's a nice way to introduce or rediscover this winter vegetable, which is in season from October to March.

Very low calories

In addition to being tasty , celeriac is an excellent source of fiber . It is also rich in sodium and minerals. Very low in calories, it will not fear the deliciousness of this roasted cooking.

Ingredients

For 4 people

• 1 ball of celery root (very dense, avoid large balls of celery which are often hollow)
• 3 tablespoons of olive oil
• 50 to 75g of Lehmann churned butter
• 2 sprigs of rosemary (or mixture of Provence herbs)
• 2 sprigs of thyme (or mixture of Provence herbs)
• 2 cloves of garlic, lightly crushed

Preparation

1. Start by peeling the celeriac. Cut the celery root in half, then into 1cm wide slices.
2. Heat the pan and pour in the olive oil, add the lightly crushed garlic.
3. Add the celery slices and roast over high heat until the slices are golden brown on both sides.
4. Once this caramelization has been achieved, reduce the heat to low to medium , add the butter and sprinkle the celery with the fragrant foamy butter obtained in the pan with a tablespoon. Like meat!
5. Cook for about 10 minutes on each side, continuing to baste the slices, until each side is nicely browned. Check the cooking with the tip of a knife. If it’s tender to the heart… it’s good!
6. Serve hot with a little Guérande fleur de sel as an accompaniment to poultry, roast farm veal or roast Vosges rolled farm pork.

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