Celery Root Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Trim and peel 1.2 lb celery root. Slice into roughly 1/2-inch thick rounds. Pat slices dry with a kitchen towel to remove excess moisture.

Toss the celery root slices with 2 tbs olive oil, 1 tsp sea salt and 1 tsp freshly ground black pepper to evenly coat.

Arrange the slices in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–25 minutes, flipping once halfway through, until golden at the edges and tender when pierced with a fork.

While the celery root roasts, make the glaze. In a small saucepan or heatproof bowl set over low heat, combine 2 tbs white miso, 3 tbs mild honey, 1 tbs unsalted butter, 1 tsp vanilla bean paste (or vanilla extract), and 1 tbs warm water.

Warm gently, whisking until the miso dissolves and the butter melts, forming a smooth, pourable glaze. Remove from heat. Taste and adjust: add a little more honey if you want sweeter, or a splash more water to thin.

When the celery root is nearly done (last 4–5 minutes of roasting), brush each slice generously with the glaze and return to the oven. The sugars will caramelize lightly—watch closely to avoid burning.

Make the horseradish cream while the glazed celery root finishes. In a small bowl combine 2 tsp prepared horseradish, 1 tbsp sour cream, 2 tbsp crème fraîche (or Greek yogurt), 1 tsp fresh lemon juice and a pinch of salt.

Whisk until smooth and adjust seasoning: more horseradish for heat, more lemon for brightness. Chill briefly if you prefer a firmer texture.

Toast the macadamia nuts: heat 1 tsp unsalted butter in a small skillet over medium heat. Add 3 oz raw macadamias (roughly chopped) and 1 tsp fine breadcrumbs if using. Toast, stirring frequently, until nuts are golden and fragrant, about 3–5 minutes. Remove from heat and let cool slightly.

Roughly chop the toasted macadamias to a coarse crumb; stir in 1 tbsp thinly sliced chives.

To plate: arrange 3–4 glazed celery root slices per serving. Dot or smear 1–1.5 tsp horseradish cream across each plate or place a small quenelle on top of the slices. Sprinkle the macadamia crunch over and around the celery root, scatter microgreens and finish with a light sprinkle of flaky sea salt.

Serve warm as a composed plate. Leftovers: store glazed celery root and horseradish cream separately in airtight containers in the fridge for up to 3 days.