Roasted Celeriac with Olive Pistachio Gremolata

Why You’ll Love This Recipe

You’ll love this dish because it brings together the hearty, nutty flavor of roasted celeriac and butternut squash or carrots with the freshness of parsley, the crunch of pistachios, and the briny, savory bite of olives and sundried tomatoes. The gremolata adds a delightful contrast with its zesty, tangy profile, and the za’atar or sumac offers an optional burst of aromatic spice. This dish is not only delicious but also offers a unique twist on roasted vegetables with the added depth of flavor from the gremolata.

Ingredients

For the Roasted Vegetables:

• 2 celeriac bulbs (celery root)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 20 ounces store-bought peeled and cut butternut squash, cubed or 20 ounces carrots, cubed
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon sea salt

For the Olive Pistachio Gremolata:

• ½ cup freshly chopped parsley
• ¼ cup raw or roasted pistachios, chopped
• 2 tablespoons sundried tomatoes in oil, diced small
• 10 green Castelvetrano olives, sliced (or any olive of your choice)
• 2 teaspoons apple cider vinegar
• 2 teaspoons extra virgin olive oil (or more to taste)
• 2 teaspoons za’atar or sumac (optional)
• ½ teaspoon marinated chopped cherry peppers (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roasting the Vegetables:

1. Prepare the vegetables: Peel the celeriac bulbs and cut them into 1-inch cubes. If you’re using carrots or butternut squash instead of celeriac, make sure they are cut into similar-sized pieces.
2. Season the vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the celeriac and butternut squash (or carrots) with 2 tablespoons of olive oil, sea salt, and black pepper. Spread them in a single layer to ensure even roasting.
3. Roast the vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, or until they are golden and tender. Stir halfway through to ensure even cooking.
4. Remove and set aside: Once the vegetables are roasted, remove them from the oven and let them cool slightly.

Making the Olive Pistachio Gremolata:

1. Combine the ingredients: In a medium-sized bowl, combine the chopped parsley, chopped pistachios, sundried tomatoes, sliced olives, apple cider vinegar, and extra virgin olive oil. Stir to combine.
2. Add spices and peppers: If desired, stir in za’atar or sumac for a touch of aromatic spice. If you enjoy a little heat, add the chopped marinated cherry peppers for an extra burst of flavor.
3. Taste and adjust: Taste the gremolata and adjust the seasoning as needed. You can add more olive oil or vinegar to balance the flavors to your liking.

Assembling the Dish:

1. Toss the roasted vegetables: Once the roasted vegetables have cooled slightly, toss them in a large bowl or on the serving platter with the olive pistachio gremolata.
2. Serve: Serve the roasted celeriac with olive pistachio gremolata warm or at room temperature, garnished with additional fresh parsley or pistachios if desired.

Servings and Timing

• Servings: This recipe serves about 4-6 people as a side dish.
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes

Variations

• Swap the vegetables: If celeriac or butternut squash isn’t available, you can swap in other root vegetables like sweet potatoes, parsnips, or turnips.
• Add cheese: For an extra layer of flavor, sprinkle crumbled feta or goat cheese over the finished dish.
• Nuts: Add more texture and flavor by incorporating other nuts like almonds or walnuts into the gremolata.
• Herb Swap: If you prefer a different herb, you can swap parsley for cilantro or mint for a slightly different flavor profile.

Storage/Reheating

• Storage: Store leftover roasted celeriac and gremolata in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the vegetables in a preheated oven at 350°F (175°C) for about 10 minutes. You can also reheat them in a skillet with a little olive oil over medium heat until warmed through.

FAQs

1. Can I use other types of olives for the gremolata?

Yes, you can use any type of olive that you enjoy. Green olives, Kalamata olives, or black olives all work well in this recipe.

2. Can I make this dish ahead of time?

Yes, you can roast the vegetables and prepare the gremolata ahead of time. Store the vegetables and gremolata separately in the refrigerator and combine them just before serving.

3. Is this recipe vegan?

Yes, this recipe is naturally vegan. However, you can add cheese if you like, though it will no longer be vegan.

4. Can I substitute the pistachios with another nut?

Yes, you can use almonds, walnuts, or pine nuts as a substitute for pistachios in the gremolata.

5. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free, so it’s a great option for those on a gluten-free diet.

6. Can I use different spices in the gremolata?

Absolutely! You can experiment with other spices like smoked paprika, cumin, or even chili flakes for some heat.

7. Can I use a different vinegar instead of apple cider vinegar?

Yes, you can substitute apple cider vinegar with red wine vinegar or lemon juice for a different tangy flavor.

8. Can I roast the vegetables without oil?

Yes, you can roast the vegetables without oil by using parchment paper or a silicone baking mat. The oil helps with browning and adds richness, but the dish will still taste great without it.

9. Can I serve this as a main dish?

Yes, you can serve this dish as a main by adding additional ingredients such as quinoa, couscous, or lentils to make it more filling.

10. Can I freeze the roasted vegetables?

Yes, you can freeze the roasted vegetables, though they may lose some texture once thawed. The gremolata is best made fresh, but you can freeze the vegetables and combine them with freshly made gremolata later.

Conclusion

This roasted celeriac with olive pistachio gremolata is a unique and flavorful dish that brings together earthy roasted vegetables, a zesty gremolata, and a delightful mix of textures and tastes. Whether served as a side dish or a main, it’s sure to impress with its bold flavors and beautiful presentation. It’s a fantastic choice for a dinner party, holiday meal, or even a weeknight dinner that’s both nourishing and satisfying!

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