I usually do not get a CSA box during January and February, simply because there are only so many root vegetables that I can eat. Recently, the air started to feel slightly springlike, the trees near my home had faint pink buds on their branches, and I got overly optimistic and ordered a box, looking forward to seeing some fresh herbs and spring greens. Maybe a punnet of nettles or a baggie of ramps. I received what I deserved, namely a dump box of all the root vegetables that remained before spring CSA boxes were in order, including a very large celeriac root, not among my favorites.
Still, it had to be used and, as I was hosting a dinner party with at least one known celeriac lover among the guests, I invented this Celeriac Dip with Hazelnut Dukkah*. It was so good that even I, who don't like celeriac, will make it again.
I served it with garlic toasts, but any kind of cracker would be just fine.
For the dip (which will make about 3 cups of dip):
1 large celeriac root
2 cloves garlic
1/3 cup olive oil
Juice from 1/2 lemon
2 tsps maple syrup
Salt to taste
For the dukkah:
1/3 cup hazelnuts
3 dried shiitake
1/2 tsp za'atar (if you don't have that use dried thyme. It won't taste exactly the same, but it will be in the same flavor profile)
Aleppo pepper or chili flakes according to the level of heat that you like
Salt to taste
Measure the oil into a bowl and add the two garlic cloves, peeled and crushed. Set aside.
Preheat the oven to 400.
Wash the celeriac well and wrap it tightly in foil. Before closing the foil package up completely, measure in one tablespoon of water. Seal well.
Place the wrapped celeriac on a baking tin and place in the oven. Bake for one and a half hours before removing from the oven.
Remove the foil and set the celeriac aside to cool while you make the Dukkah.
To make the dukkah, first blitz the dried shiitake mushrooms in a blender until reduced to a fine powder.
Then add the rest of the ingredients and do the same. You will end up with an ochre colored very flavorsome rubble of sorts. Set it aside.
By now, the celeriac should be cool enough to touch. Using a sharp knife, carefully remove the peel. Cube the flesh and place the cubes in a large bowl.
Using a potato masher, mash the celeriac until you have something the consistency of a dip - as smooth or as chunky as you would prefer.
Setting aside the cloves, stir in half the oil, the maple syrup, lemon juice and salt to taste.
Decant into your serving dish. Create a well in the surface or, as I did in the picture above, a circular pattern.
Distribute the remaining oil into the well or ridges in the pattern and sprinkle the top liberally with the dukkah.
I had some of the dukkah remaining so I pressed it into a skin on chicken breast and oven roasted it. This was a good idea. I also through some on a roasted sweet potato along with a dab of Greek yogurt. All this to say that, though I came up with this as a topping for the celeriac dip, this dukkah has many uses!
*Dukkah is a Middle Eastern and Egyptian spice blend that is made from a mixture of roasted nuts, seeds, and spices.