Warm celeriac salad with chestnuts and blueberries

A delicious and warming roast celeriac salad made with sweet fresh blueberries and earthy chestnuts. A great vegan recipe that makes use of a common veg box vegetable.

For years I had no idea what to do with celeriac – beyond mashing it either on its own or with potato. These days I have come to love this gnarly old root vegetable – although I still hate how difficult it is to peel. I love it roasted as a side or as part of a roast dinner and it’s also lovely in this Jerusalem artichoke and celeriac soup with coconut and chilli.

Celeriac works surprisingly well in a salad. It has a distinctly fresh and light flavour that isn’t quite like anything else. In terms of what celeriac tastes like – well it tastes like a subtler version of celery. It’s a little bit nutty and the texture is completely different to crunchy celery – perhaps this is why I like celeriac despite never being a fan of celery.

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Warm celeriac salad with chestnuts and blueberries

A delicious and warming roast celeriac salad made with sweet fresh blueberries and earthy chestnuts. A great vegan recipe that makes use of a common veg box vegetable.

Course Salad

Servings 2

Author Cook Veggielicious

Ingredients

• 900 g celeriac
• 2 tbsp olive oil
• 2-3 sprigs fresh thyme leaves picked
• 1 onion sliced
• 2 cloves garlic crushed
• 2 tbsp maple syrup
• 100 g cooked chestnuts crumbled
• 100 g fresh blueberries

Instructions

1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

2. Peel the celeriac and cut into large chunks.

3. Place in a roasting tin with the olive oil, thyme, onion, garlic and maple syrup.

4. Roast for 40 minutes, stirring halfway or until cooked through.

5. Mix in a large salad bowl with the chestnuts and blueberries and serve immediately.

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