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roasted celeriac in bowl with chestnuts and blueberries
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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
Cuisine British
Keyword celeriac salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 521kcal
Author Cook Veggielicious

Ingredients

  • 900 g celeriac
  • 2 tablespoons olive oil
  • 2-3 sprigs fresh thyme leaves picked
  • 1 onion sliced
  • 2 cloves garlic crushed
  • 2 tablespoons maple syrup
  • 100 g cooked chestnuts crumbled
  • 100 g fresh blueberries
  • Salt and pepper to taste
Metric - US customary

Instructions

  • 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 521kcal | Carbohydrates: 91g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 456mg | Potassium: 1774mg | Fiber: 10g | Sugar: 27g | Vitamin A: 89IU | Vitamin C: 68mg | Calcium: 250mg | Iron: 4mg