September 2, 2021

Roasted Celery Root Carpaccio

Recipe: Philip Haddad

“This is on our menu as a sandwich. Celery root is not the prettiest of vegetables and is typically overlooked. When it’s roasted, it gets a meaty quality and can be easily sliced, almost like a deli meat. This recipe can also be made with carrots, parsnips or golden beets,” says Emmer bakery owner Philip Haddad.


Roasted Celery Root

  • 1 piece celery root
  • 1 tbsp canola oil
  • 1 tsp urfa biber (or crushed chili flakes)
  • 1 tsp dried mint
  • 1 tsp salt
  • 1 tsp black pepper

Salsa Verde

  • 1 medium shallot
  • 1 clove garlic
  • 3 tbsp capers
  • 1⁄2 bunch parsley
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil


  • 1 clove garlic
  • Juice 1⁄2 lemon
  • 2 tbsp olive oil
  • 1 cup Castelvetrano olives, pitted
  • Salt, to taste (the capers in the Salsa Verde add a good amount of salinity)

A few parsley leaves, 2 olives cut in slivers, lemon juice, Maldon salt and drizzle of olive oil, for garnish


Yield: Serves 4 to 6

Roast Celery Root

  1. Peel 85 per cent of skin away, making sure to remove hairy roots. Rub celery root with oil and spices and roast in 350°F oven for 45 minutes to 1 hour, or until tender all the way through. Cool celery root down in fridge until very cold; overnight is best.

Make Salsa Verde

  1. Finely chop all ingredients and mix together in bowl.

Make Tapenade

  1. In food processor, blend garlic, lemon juice and olive oil until paste is formed, then add olives and pulse to achieve chunky purée. Salt, to taste.

Assemble Carpacio

  1. On deli slicer (or by hand), thinly slice celery root crosswise and set aside.
  2. Spread tapenade on base of plate and arrange celery root, flat, if you are into that, or fluffed up in ribbons, if you desire. Drizzle on Salsa Verde to season celery root. Garnish with parsley leaves and slivers of olives dressed in lemon juice, sprinkle of Maldon salt and drizzle of olive oil.

Stacey Brandford


House & Home September 2021