Celeriac Celery Root Onions Lemon
Transform your mealtime with the vibrant and earthy flavors of Celeriac Celery Root Onions Lemon, a wholesome and easy-to-make side dish that shines with simple yet thoughtful ingredients. This recipe celebrates the nutty, slightly sweet profile of celeriac (celery root), perfectly paired with caramelized onions, fragrant garlic, and a bright citrus kick from fresh lemon zest and juice. Seasoned with thyme, olive oil, and a touch of salt and pepper, the dish is gently cooked until the celeriac becomes tender and golden, creating a satisfying blend of textures and flavors. Whether served as a warm side dish or a light vegan main course, this recipe is a refreshing way to elevate seasonal produce. Garnish with a sprinkle of fresh parsley for a pop of color and herbal freshness, and prepare to impress your guests with its rustic charm and irresistible aroma. Perfect for weeknight dinners or special occasions alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 500g) celeriac (celery root)
- 1 large yellow onion
- 1 large lemon
- 3 tablespoons olive oil
- 2 medium garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water or vegetable broth
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the celeriac using a knife or vegetable peeler. Cut it into cubes roughly 1-inch in size.
Peel and slice the onion into thin wedges.
Mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the sliced onions to the pan and cook, stirring occasionally, for about 5 minutes until softened and slightly golden.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the celeriac cubes, thyme, salt, and black pepper. Toss to coat the celeriac evenly with the seasoning and oil.
Add the water or vegetable broth to the pan, cover with a lid, and reduce the heat to low. Allow the celeriac to cook for 20–25 minutes, stirring occasionally, until it is tender when poked with a fork and the liquid has mostly evaporated. Add small splashes of water if the pan becomes too dry during cooking.
While the celeriac is cooking, zest the lemon and set the zest aside. Juice the lemon and set the juice in a small bowl.
Once the celeriac is tender, remove the lid and increase the heat to medium-high for 1–2 minutes to slightly caramelize the celeriac. Stir occasionally to prevent burning.
Remove the pan from heat and stir in the lemon juice and lemon zest.
Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the dish to a serving bowl and garnish with fresh parsley, if desired.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 16.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
