recipe

Roasted celeriac with beans on tahini base

40 minutes
  • 1 celery root, thinly sliced
  • Tahini sauce (smooth tahini, water, lemon, garlic, pepper & salt, olive oil)
  • 1 can cannellini beans, drained
  • 1 cup broccoli purple sprouts
  • 1 garlic clove
  • Olive oil
  • Za’atar (or any other spice)
  • Capers
  1. Roast thinly sliced celery root with olive oil, salt, and pepper for 20-25 mins at 180* until golden and crispy.
  2.  Meanwhile prepare the tahini sauce (mix tahini, water, the lemon of half a juice, 1/2 garlic, pepper, salt, and olive oil until smooth)
  3. Sauté the remaining garlic in olive oil and then add the beans, broccoli and za’atar for about 2-3 mins.
  4. Prepare your tahini base and add the roasted celeriac, the beans and broccoli, and garnish with capers (optional).

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