Celery Root Guacamole

Alright, this week I’ve already covered a nice, comforting dish for a rainy day… So today I have a little pick me up! This is a really simple guacamole with the addition of roasted celery root (also called celeriac), which adds a lovely earthiness to this classic. Smear it on toast, plop some on a scramble, or enjoy it as part of a game day spread! 

Celery Root Guacamole

2 small celery roots, peeled and chopped
1 garlic clove
1/2 teaspoon ground cumin
1/2 bunch cilantro
2 large, ripe avocados
2 limes, juiced
1/4 red onion, diced
a pinch of chili flakes, optional
salt to taste

Preheat oven to 350°. Toss celery root in some cooking oil with a pinch of salt and roast in the oven until easily pierced with a fork, about 20 minutes. Remove the celery root from the oven and allow to cool to room temperature.

In a food processor, mix celery root, garlic, and cumin until they have been processed quite finely. Add cilantro, avocado, and lime juice and blend until thoroughly combined. Add in the diced onion (chili flakes if you’re using them) and salt to taste, pulsing until it has been folded into the guacamole. This is best eaten right when it’s made fresh so the avocado doesn’t have time to discolor.


Root Vegetable Salad with Blue Cheese and Mint

root vegetable salad ingredients

In the Fall our inclination seems to be to roast everything in sight. I totally understand this, but sometimes your body starts to crave fresh flavors again. This salad is the answer to these cravings! Enough to serve two for lunch or more as a side, this salad embraces the more delicate flavors of celeriac and apple while keeping things grounded with undertones of earthy beet and blue cheese. If you don’t have a mandoline slicer in your kitchen arsenal, I highly recommend putting one on your Christmas list. Without one, feel free to use the coarsest grater on a box grater or food processor to give the salad a slaw like texture. Finally, I’ve included the option to add some sliced prosciutto to the salad. If you’re enjoying this as a lunch, the addition of prosciutto will bulk things up and add some protein.

root vegetable salad

1 celeriac bulb, peeled and grated
1 small beet, peeled and grated or thinly sliced
1 large carrot, grated
1 apple, grated
1 small bunch of mint leaves
Juice from 1 lemon
3/4 cup crème fraiche or sour cream
1 tablespoon Dijon mustard
1/4 cup blue cheese
1/4 cup toasted pecans or walnuts, lightly crushed
Salt and pepper to taste
Optional: 6 slices of prosciutto, sliced into ribbons

  1. Mix together the lemon, sour cream, blue cheese, and Dijon with a pinch of salt and pepper.
  2. Roughly chop the mint. Reserve a tablespoon to the side for garnish.
  3. In a mixing bowl, toss the celeriac, beet, carrot, apple, and mint in the sour cream dressing.
  4. Place the mixture in a serving bowl and top with nuts and mint (and prosciutto, if using).