Step 1/3
- 250 g celery roots
- 250 g carrots
- 250 g parsnips
- 250 g sweet potatoes
- olive oil
- ½ tbsp maple syrup
- flaky sea salt
- 4 cloves garlic
- oven
- peeler
- cutting board
- knife
- baking sheet
Preheat oven to 180°C/350°F. Peel celery root. Wash the sweet potato, parsnip and carrots and pat dry. Slice all lengthwise into long wedges, then halve again, if desired. Spread vegetables out onto a baking sheet, drizzle with olive oil, some of the maple syrup, and season with some flaky sea salt. Add whole, unpeeled garlic cloves to the baking sheet. Transfer to the oven and bake for approx. 30 – 40 min., until they are cooked and just beginning to brown.
Step 2/3
- 60 g hazelnuts
- ½ lemon
- 70 g butter
- 1½ tbsp maple syrup
- grater
- frying pan
- citrus press
- cooking spoon
While the vegetables are roasting, roughly chop the hazelnuts. Zest and juice the lemon. Approx. 10 min. before the end of the roasting time, add hazelnuts to a dry frying pan over medium heat and toast until they are just beginning to brown. Then, add the butter and continue to cook on medium heat until it foams, begins to brown and smell nutty, approx 1 – 2 min. Remove from the heat and whisk in remaining maple syrup and lemon juice.
Step 3/3
- 150 g full-fat Greek yogurt
- 10 g parsley
- flaky sea salt
Remove vegetables from the oven. Remove the garlic and carefully squeeze them to release the creamy inner into a bowl. Use a fork to mash into a paste. Then, whisk the garlic paste into the warm hazelnut butter dressing and mix well to combine. To assemble, spread Greek yogurt onto a large serving platter. Top with the roasted root vegetables and drizzle with the hazelnut brown butter. Garnish with lemon zest, tear curly parsley over the top, and sprinkle with flaky sea salt. Enjoy!
