CookEat Recipe
Roasted Celeriac and Watercress Sauce
Cultivated watercress, parsley and thyme are blended with roasted celeriac into a loose green sauce. A generous amount of raw shallot supplies a sharp onion flavour, balanced by red wine vinegar.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending.
Step 2
Peel the raw celeriac deeply enough to remove the tough surface; cut into 1 cm cubes. Use fresh cultivated watercress; remove coarse stems, wash and chop the leaves. Use fresh parsley leaves for both the 12 g parsley and 5 g generic herbs, 17 g in total; wash, dry and chop, discarding coarse stems. Peel and finely mince shallot. Strip thyme leaves from the woody stems and chop finely before measuring.
Step 3
Toss the diced celeriac with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes, until easily pierced and lightly golden.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared celeriac, watercress, parsley, thyme leaves, red wine vinegar, shallot, fresh parsley leaves in a blender with the remaining half of the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
Cooked it? Rate it.
Cooked 1 time