Celeriac Salad

Vegan, Vegetarian
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Celeriac Salad

Course Vegan, Vegetarian
Cuisine Italian


  • 1 Kg celeriac
  • Extra vergin olive oil
  • sprigs of fresh lemon thyme
  • sea salt


  • Shave off the celeriac ends and throw them away,
  • then use your knife to peel away the outside skin,
  • cutting away any cracks and crannies as you go.
  • Once you’ve cut the edge you’ll be able to see the thickness of the skin you need to peel away.
  • Chop the celeriac up into slices, then into rough 1cm cubes.
  • Put a casserole-type pan on a medium-high heat and add a lug of olive oil.
  • Rip in the lemon thyme, then go straight in with the diced celeriac and a generous pinch of salt.
  • Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender.
  • Make sure you keep it moving – you want it to fry lightly from the bottom, and kind of steam in its own moisture.
  • Serve it up blonde.