This recipe is a holiday inspired cast iron celeriac with a dreamy bread crust and fresh cranberries.
Celeriac, or celery root, is a highly underrated root vegetable. With a meaty texture and a mild flavor, you can turn this hearty vegetable into just about anything you can dream of. Think mashed celeriac instead of potatoes, pan seared as a vegan seafood dish, or diced up and roasted as part of a vegetable roast tray. Possibilities are endless!
Ingredients are simple and besides the celeriac, you likely have most on hand already.
First, start by thoroughly cleaning the root and peeling or cutting off the outer skin. Next, chop into smaller pieces about the size of a steak fry.
Spray a cast iron pan with cooking spray and heat to medium/high heat. Add celeriac and sauté for roughly 15 minutes.
Preheat oven to 350.
In a small bowl, mix together the softened vegan butter and bread crumbs to make a crumble texture. Sprinkle on top of celeriac. Top with freshly chopped cranberries and place cast iron pan in oven for 15-20 minutes depending on your oven.
You’re all done! The result is a flavorful, crispy on the outside, chewy on the inside, beautiful side or entree.
- 1 celeriac root (celery root)
- 2 cloves garlic
- 1 stalk green onion
- 1 Cup broth or water*
- 1 TB Old Bay seasoning
- 1 handful of cranberries
- 1/4 cup breadcrumbs
- 1 TB vegan butter
- Pretheat oven to 350 degrees.
- Heat a cast iron pan to medium/high heat and spray with cooking oil to coat.
- Mince garlic finely and add to pan. Cook until fragrant and slightly browned. Add Old Bay seasoning and green onion and mix with a wooden spoon.
- Next add celeriac and the broth.
- Cook in pan for roughly 10 minutes.
- In a small bowl, mix the vegan butter and breadcrumbs to form a crumble. Sprinkle on top of celeriac.
- Transfer to oven, uncovered and cook 15 minutes.
- Carefully remove from oven and enjoy immediately. Best when fresh, but it can be stored in the fridge for 2 days. Reheat in oven at 350 degrees until warmed.
*If you use water instead of broth, you may need to add an extra teaspoon of Old Bay or add a bouillon cube for extra flavor.