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Anti-inflammatory roast celeriac

roast celeriac, anti-inflammatory foods

I truly believe Inflammation is the route cause to so many illnesses today. If you’re anything like me and struggle with keeping it at bay why not join me in a bowl of my Anti-inflammatory Roast Celeriac – a low carb alternative to potatoes made with celeriac.

If you’re not all that familiar with celeriac, it’s a low starch and low carb root vegetable that is simply delicious roasted. It has a mild nutty taste. Don’t be put off with its wart like exterior inside is a beautiful swan waiting to break free for the border!

Roasted until crisp with anti-inflammatory spices including paprika, ginger and cayenne pepper complemented with a touch of lemon and whole roasted garlic.

To keep your gut and tastebuds happy.

roast celeriac, anti-inflammatory foods
Anti-inflammatory roast celeriac
Overview
Serves:
3 - 4
Difficulty: Easy
Cooking Time: 30 - 40 minutes
Ingredients
  • 800 g celeriac
  • 2 small red onions (140g)
  • 1 - 2 small bulbs garlic
  • Pinch of Pink Himalayan or sea salt
  • 1/4 tsp cyenne pepper
  • 1 tsp paprika
  • 1/3 tsp ground ginger
  • Pinch of cracked black pepper
  • 2 tbsp melted coconut oil
  • 1 tbsp extra virgin olive oil
To Serve
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 15 g chopped fresh parsley
Method
  • Preheat the oven to 200C (180C fan assisted.)
  • Peel the celeriac and onions. Chop the celeriac into chunks about 2cm in diameter and the onions into wedges.
  • Place on a baking tray and toss with the spices, black pepper and coconut oil. Slice the garlic in half horizontally, add to the celeriac and drizzle everything with olive oil.
  • Roast in the oven for 30 - 40 minutes until golden and the celeriac is soft. Transfer to a serving bowl and toss with lemon juice, zest and fresh parsley.
Print Recipe
Overview
Serves:
3 - 4
Difficulty: Easy
Cooking Time: 30 - 40 minutes
Ingredients
  • 800 g celeriac
  • 2 small red onions (140g)
  • 1 - 2 small bulbs garlic
  • Pinch of Pink Himalayan or sea salt
  • 1/4 tsp cyenne pepper
  • 1 tsp paprika
  • 1/3 tsp ground ginger
  • Pinch of cracked black pepper
  • 2 tbsp melted coconut oil
  • 1 tbsp extra virgin olive oil
To Serve
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 15 g chopped fresh parsley
Method
  • Preheat the oven to 200C (180C fan assisted.)
  • Peel the celeriac and onions. Chop the celeriac into chunks about 2cm in diameter and the onions into wedges.
  • Place on a baking tray and toss with the spices, black pepper and coconut oil. Slice the garlic in half horizontally, add to the celeriac and drizzle everything with olive oil.
  • Roast in the oven for 30 - 40 minutes until golden and the celeriac is soft. Transfer to a serving bowl and toss with lemon juice, zest and fresh parsley.
Print Recipe