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+ servings

Anti-inflammatory roast celeriac

Overall Cooking: 30 mins
Overall Cooking: 30 mins
Serves 3 as a side


  • 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


  • 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.
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