Baked Celeriac
Description
This recipe is to me a leftover recipe, but can of course also be made from scratch. I make smørrebrød like this when I have leftover vegetables like celeriac, beet, cauliflower, or carrot available. Many of my smørrebrød recipes come from figuring, how you can use dinner leftovers the next day, if served on rye bread.
Ingredients
- 0.5 celeriac root
- 1 tbsp coarse sea salt
- 1 tbsp olive oil
- 50 g hazelnuts (chopped)
- 50 g salted butter
- leaves from 1 sprig of tarragon
- 4 slices rye bread
- 4 tbsp crest
- freshly ground pepper
Instructions
- 1 Preheat the oven to 200°C.
- 2 Scrub the celeriac in cold water, cut the dirty peel off, if necessary, place it on a baking tray with the cutting surface downwards, brush with olive oil, and sprinkle with salt and pepper.
- 3 Bake it for 1 hour.
- 4 Take it out and keep warm.
- 5 Roast the hazelnuts lightly on a frying pan, then add the butter and tarragon. Let it roast until the butter is brown, then turn off the heat.
- 6 Place the rye bread slices on a cutting board and spread the butter evenly on each slice.
- 7 Cut the celeriac into 12 slices.
- 8 Place them on the rye bread slices and with a spoon spread the brown-roasted hazelnuts over the celeriac, decorate with the crest and sprinkle with pepper.
- 9 Serve warm right away.