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celeriac-root-smoked-pancetta

Roasted Celeriac with Smoked Pancetta, Mushrooms and Leek

Author Naz @ Cinnamon Eats

Ingredients

  • 2 celeriac root around 1lb each, peeled well and cut into even sized chunks.
  • 9 oz mushrooms sliced.
  • 7 oz smoked pancetta or regular pancetta diced.
  • 1 medium leek You can save the dark green parts to use when making stock, white and light green parts only, sliced into thing rounds. .
  • 1/2-1 Tbsp dried thyme.
  • 1 Tbsp ghee melted.
  • Sea salt to taste.
  • black pepper to taste.

Instructions

  1. Preheat oven to 425.
  2. Line a baking dish with foil or parchment paper.
  3. Place diced celeriac root into the baking dish, and sprinkle over the dried thyme, some salt and pepper.
  4. Using your hands toss to coat the seasoning evenly over the celeriac root.
  5. Pour over the melted grass-fed butter/ghee.
  6. Place into the preheated oven for 40 minutes, making sure to toss and turn the diced celeriac root halfway through the roasting process.
  7. While the celery root is roasting in the oven, place a skillet on medium heat.
  8. Once hot add in the diced pancetta.
  9. Cook until the pancetta starts to crisp up and release its fat.
  10. Remove the pancetta onto a paper-lined plate, reserving the fat in the skillet.
  11. Add in the sliced leek and cook until just softened.
  12. Add in the sliced mushrooms, cook until the mushrooms and leek have both softened.
  13. Season with some freshly cracked pepper.
  14. Add the pancetta back in and lower the heat.
  15. Remove the roasted celeriac root from the oven and carefully add it into the pancetta mixture.
  16. Toss to mix everything together.
  17. Taste to check for seasoning and enjoy!