Today I have the huge honour of guest posting for my lovely friend Kelly of A Girl Worth Saving. I’m sharing my recipe for Roasted Celeriac with Smoked Pancetta, Mushrooms and Leek over on her amazing blog while Kelly herself is hard at work on her latest cookbook! To get the recipe for this simple to make yet tasty dish that I’m sharing, please click on the link at the end of this post. Cheers!
For me, a major part of eating paleo is trying to eat with the seasons. I like to research what’s in season at any given time when I want to try my hand at a new recipe, I find that not only is this better for my husband and I, and for the environment (seasonal produce means less mileage to reach us) but that it opens my eyes up to a wider range of produce… things that I may never have cooked with before. This is what happened with this recipe I’m going to be sharing with you today.
It uses a few simple ingredients but packs a lot of flavour and is delicious! I’ve made it twice so far and it’s husband approved as well (always a good sign!). The key ingredient in this recipe is roasted celeriac root or celery root. Ever heard of it? I had but I had never cooked with it. I had walked past it many times a the grocery store and Farmers Markets but never picked it up, until just recently and now I’m a BIG fan!
Celeriac Root is the root of the celery plant, hence the alternate name Celery Root, it looks kind of ugly but has an amazing taste and can be prepared in a number of ways. To pick a good one, go for one that feels heavy and is as smooth as possible, because it needs to be peeled well and this can get tricky because of all the bumps on the outside of the celeriac root. You can store it on the bottom shelf of your fridge for a few weeks. As I mentioned celeriac can be prepared in a number of ways. some people turn it into mash, much like potato mash (you can even mix the two together), you can also peel it into strands or use a spiraliser to turn it into noodles or even add it raw into salads. For this recipe I roasted the celeriac and it tasted amazing.
You can eat this recipe as is or you can turn it into a frittata by adding in some eggs, or even just add some fried eggs on top for a more breakfast type dish.
Roasted Celeriac with Smoked Pancetta, Mushrooms and Leek
To get the recipe for this delicious dish please click here!
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