Smashed celery root with a yogurt sauce
My smashed celery root might just be the perfect summer lunch. I serve it with a refreshing yogurt and honey sauce. Yum!
- celery root
- olive oil
- sea salt
Celery root is so delicious! I use it quite often and even store it over winter. The large roots do just fine in a cool root cellar.
I sometimes want to use celery root instead of potatoes, and I think this is the perfect way to cook it.
Turn the oven to 435 degrees (225 degrees Celsius.)
Peel and cut the celery root. Boil until almost soft in lightly salted water, don't let it get too soft though.
Put the celery root pieces on a greased oven tray and flatten them with the blade of your knife. Add a splash of olive oil and season with fresh thyme. Bake in the oven for 15-20 minutes.
A large celery root is enough for 2 people who really enjoy celery root. If you want to make it as a smaller side dish, 3-4 people can share one root.
I also made a sauce with Turkish yogurt and a little cream, liquid honey, olive oil, salt, and pepper. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth