One of our earliest recipes is this Maple Roasted Celeriac with Apples & Bacon. It’s delicious, and very popular! I wanted to create something with a similar flavor, but without the bacon for our vegan members or anyone who wants something a little lighter. This version with coconut oil and maple syrup more than fits the bill! A pinch of cayenne gives it a sweet spicy flavor. Celeriac stores well in a plastic bag in the refrigerator, so you can save some during the CSA season if you want to make a large batch.
The longest part of this recipe is just breaking down the celeriac. Check out our tutorial if you need any tips. I like to rinse it after removing the thick skin, to get rid of any excess dirt. Remember, smaller chunks cook faster.
Coconut oil is generally solid at room temperature or in the refrigerator. It’s much easier to use and measure when liquid, so I always place the container in a larger bowl or measuring cup filled with hot water to soften it. Weight down the top with a can of beans if it floats. Combine melted coconut oil with the maple syrup and cayenne just before tossing with the celeriac. If the mixture starts to harden, just melt in a saucepan.
Maple Roasted Celeriac
1 large celeriac, skin removed, chopped into 1 inch chunks
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 tablespoon olive oil
1/4 tsp cayenne pepper
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Optional: fresh parsley, thyme, or rosemary to garnish
Roast celeriac. Toss chopped celeriac with olive oil, salt + pepper. Roast on a rimmed baking sheet lined with parchment paper until starting to brown 12 – 15 minutes.
Make glaze. Combine the maple syrup, melted coconut oil, and cayenne pepper in a small bowl. Gently toss the maple glaze with the cooked celeriac and roast for an additional 5 minutes.