How should I prepare the celeriac for roasting?

First, chop the celeriac into 1-inch pieces, then parboil them in salted water for 6-8 minutes until just soft before roasting in olive oil, salt, and pepper until crisp and golden.

What kind of lentils are best for this dish and how should they be cooked?

Dry green or puy lentils are recommended. Rinse them well, then boil gently with thyme and bay leaves for 20-30 minutes until just cooked through, retaining their shape.

How do I make the tahini dressing smooth and pourable?

In a small bowl, mix the tahini with 2-3 tablespoons of warm water, stirring until it reaches a smooth, pourable consistency.

Why is some of the celeriac mashed after roasting?

Mashing some of the roasted celeriac pieces directly in the pan creates a more varied and interesting texture for the dish, combining crisp and soft elements.

Can I prepare parts of this dish ahead of time?

You can cook the lentils and prepare the tahini dressing in advance. Store them separately in the refrigerator. The celeriac is best roasted and served fresh for optimal crispness.

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Roasted Celeriac With Lentils, Mint, and Tahini
[Vegan, Gluten-Free]

Name: Roasted Celeriac With Lentils, Mint, and Tahini [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4
Ingredients: 1 large celeriac (approximately 2.2 pounds); A large bunch of fresh mint, chopped; 2 tablespoons tahini; 3/4 cup dry green/puy lentils, well rinsed; 6 sprigs of fresh thyme or 1 tsp of dried thyme; 3 bay leaves; 2 tablespoons good quality olive oil; 1 tablespoon apple cider vinegar or fire cider; Juice of 1/2 a lemon; Salt and pepper, to taste

GF By: Gabriella Hose and Joe Furini

Author Bio

Delicious, colorful plant-based recipes that are good for your body and the planet. Hello! We're Gabriella... Read More

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Roasted celeriac and green lentils, vibrant with fresh chopped mint and a creamy tahini drizzle, served in a rustic bowl, ready to enjoy.

Roasted Celeriac With Lentils Mint and Tahini

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Roasted Celeriac With Lentils, Mint, and Tahini [Vegan, Gluten-Free]

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Celeriac may not be the prettiest root vegetable, but it has a delicious, sweet, nutty flavor that goes so well with fresh herbs, like in this Mediterranean-inspired dish with lentils and mint. There are a few steps to this recipe, but it's well worth the effort and time! This dish... Read More

Ingredients You Need for Roasted Celeriac With Lentils, Mint, and Tahini [Vegan, Gluten-Free]

1 large celeriac (approximately 2.2 pounds)
A large bunch of fresh mint, chopped
2 tablespoons tahini
3/4 cup dry green/puy lentils, well rinsed
6 sprigs of fresh thyme or 1 tsp of dried thyme
3 bay leaves
2 tablespoons good quality olive oil
1 tablespoon apple cider vinegar or fire cider
Juice of 1/2 a lemon
Salt and pepper, to taste

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How to Prepare Roasted Celeriac With Lentils, Mint, and Tahini [Vegan, Gluten-Free]

First, add the lentils, thyme, and bay leaves to a pan. Add plenty of water and boil gently until just cooked through (20-30 minutes depending on the lentils). They should retain their shape.
While the lentils are cooking prepare the celeriac. Chop into 1-inch pieces and parboil in salted water for 6-8 minutes until just soft. Drain and add to a deep baking pan with 1 tablespoon of olive oil, salt, and pepper. Then roast in the oven for around 30-40 minutes until crisp and golden.
Once the lentils are cooked, drain them well and remove the thyme sprigs and bay leaves. In a bowl, mix the warm lentils, with 1 tablespoon of olive oil, the vinegar, lemon juice, and season with salt and pepper to taste.
In a small bowl, mix the tahini with 2-3 tablespoons of warm water until smooth and pourable.
Once the celeriac is cooked removed from the oven and mash some of the pieces in the pan for a good texture.
Then divide the lentil mixture evenly over the celeriac. Generously scatter over the chopped mint and drizzle with half of the tahini dressing.
Serve the rest of the tahini individually at the table with even more chopped mint.