Celeriac bowl with root vegetables
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with large pan or plancha, grill thermometer
Ingredients
• 1 celeriac
• 2 small beetroots
• 2 parsley roots
• 3 small carrots
• 4 shallots
• 1 lemon
• Olive oil
• Salt flakes
You can find equipment in the FIRE&FOOD shop!
preparation
Anyone who enjoys earthy flavors will certainly enjoy this dish. The tangy taste of the celeriac combined with the root vegetables is a perfect match and an example of how to create a great dish with just a few simple ingredients. What you can't do, however, is rush it. So, plan on a good two hours, as the celery is cooked whole, and that takes time. The celeriac is grilled until completely soft. Then it's halved and served with the remaining vegetables. But first things first...
I cooked the celery over embers. This gives it a great look and a wonderful roasted flavor. It also makes the skin a bit harder, making it easier to use in a bowl. However, this method of preparation requires more attention, as the root shouldn't sit in one place for too long. It should cook evenly. You can leave it on the embers for a while. However, I kept looking for spots where only the radiant heat could reach the vegetables.
Of course, this recipe can also be prepared on any standard grill with a lid. Simply set the grill to 200°C (400°F) direct heat and cook the vegetables on it. You can easily test whether the celery is done by inserting a pointed object into it and checking if the core is soft. Or you can use a thermometer and measure the temperature; 96–98°C (207–208°F) is ideal.
➊ Cook the celery as directed until tender. Quarter the remaining vegetables lengthwise. Then drizzle with a little olive oil, season with salt flakes, and grill on all sides over medium heat for 10–15 minutes.
➋ Halve the lemon and grill the cut sides. Once golden brown and slightly roasted, drizzle the juice over the root vegetables and continue grilling for a few minutes.
➌ Halve the cooked celery. Carefully try to fluff up the flesh with a fork. Add a little olive oil and salt flakes.
➍ Drape the root vegetables on top and serve the bowl.
Recipe by Bjoern Terhorst
Bjoern Terhorst is a master of the culinary arts and knows how to inspire this passion in others through grilling seminars and steak tastings. His best recipes can be found on his blog, Time to Meat, for you to try at home.
Recipe from FIRE&FOOD issue 01/2025
