Whole Roasted Spiced Celeriac with Pomegranate & Parsley.
This whole food dish is my plant-based take on a classic holiday roast! Celebrating celeriac – a delicious and nutritious root vegetable that is often overlooked. Seasoned in warming spices, and topped with fresh parsley, and bright sweet pomegranate seeds – this is a satisfying, flavorful, nutrient-dense seasonal winter recipe!
– Soy sauce (Braggs aminos is my go-to!)
– Olive oil
– Lemon, juice/zest
– Five Spice powder
– Chili powder (In this case – chili powder by my friend Mark’s Hot Sauce!)
– Smoked paprika (tiny bit!)
– Cracked black pepper
– 1 Medium Celeriac
– 1 Pomegranate
– 1 Small bunch of flat leaf parsley
1. Cut the rough outer layer of the celeriac, leaving the vegetable whole. Note: See how to prep celeriac here!
2. In a large bowl, mix your spices, salt, pepper and olive oil.
3. Coat the celeriac with the spice mix, and wrap in tin foil – place on a baking sheet.
4. Roast in the oven at 400 for 1 hour. Uncover the celeriac and let it cook for another 20 minutes at 350, allowing the outside to get browned and slightly crispy. Use the residual juice comes off the celeriac, that puddles in the tinfoil – as sauce. Spoon it over the celeriac to make it extra moist.
5. Plate the celeriac roast. Squeeze over some lemon juice and zest. Top it with fresh pomegranate seeds & chopped parsley. Slice into thin pieces and enjoy!
– Celeriac is a good source of vitamin C, potassium, fiber and contains iron and calcium.
– Pomegranate seeds are packed with Vitamin C, K, E, B vitamins, and contain iron, calcium, magnesium potassium, zinc, and fiber.