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.
- 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
- Salt to taste
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Peel the celeriac and cut into large chunks.
Place in a roasting tin with the olive oil, thyme, onion, garlic and maple syrup.
Roast for 40 minutes, stirring halfway or until cooked through.
Mix in a large salad bowl with the chestnuts and blueberries, season with salt to taste, and serve immediately.