Vegan Keto Chimichurri Roasted Celeriac
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Do you really miss potatoes as a nice side dish? Are you feeling a bit spicy? Well then, you are in the right place! Lately, I’ve been missing potatoes like nobody’s business, and sometimes roasted radishes just don’t cut it. Also, radishes didn’t seem to be available at my local market this week, so it was time to improvise. Anywho, I’ve been having a love affair with chimichurri lately and a roasted faux-tato seemed like the perfect vehicle for this delicious sauce. Enter this vegan keto chimichurri roasted celeriac dish.
If you’ve never had chimichurri before, you are missing out. It’s an Argentine sauce similar to a pesto and made with the following ingredients:
- olive oil
- red wine vinegar
- chimichurri spices
I made my own (and there are loads of recipes for this online), but you can easily find it in a lot of markets, especially those with a robust Latin American food section. You can also find the sauce premade pretty readily online.
Like I mentioned above, I was unable to procure radishes this week, which is my normal go-to potato substitute. I was, however, able to buy celery root (also called celeriac). Celery root is exactly what it sounds like – the root bulb of a celery plant. In fact, the bulb I bought came complete with the stalks and leaves. In addition to roasting, you can also boil and mash celery root if every you grow bored of mashed cauliflower. While celery root is higher in carbs than either radishes or cauliflower, it’s a nice low-carb alternative to these commonly used vegetables.
I really hope you get a chance to make this (or if you can’t find celery root, a variation with either cauliflower or radishes). It is truly delicious and makes a great side dish for some baked tofu and sauteed greens. I’m also working on a vegan keto version of empanadas to have a whole themed meal.
Notes on Making Vegan Keto Chimichurri Roasted Celeriac
- I made my own chimichurri, but you can easily find it pre-made online.
- This recipe was made using a small celery root bulb. If yours is slightly bigger, you can use the same recipe with slightly more celery root. If your celeriac is 2x the size of this, just scale up the recipe! It scales nicely.
- If you want to reduce the carbs in this, substituting radishes or cauliflower for the celery root are both good options.
- You could also make this in an air fryer! Just follow your air-fryer’s directions for roasted potatoes.
- The macros/calories are calculated using 2 tbsp of chimichurri.
- Macros are calculated using generic versions of most ingredients with the app Cronometer, which I highly recommend both for tracking food and recipe making. It’s the most comprehensive app I’ve found, and even substracts out net carbs, which is super helpful. They have both a phone app and a desktop version. #notsponsored
- While I strive to provide accurate macros, various brands and types of ingredients have different nutritional values, so your calculations may differ.
A delicious and spicy low carb vegan faux-tato side dish to brighten up any meal!
- 1 small celery root, peeled and cubed (8oz/225g)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp minced or crushed garlic
- 1/4 tsp salt
- 1-2 tbsp chimichurri
- red pepper flakes, for garnish
- Preheat your oven to 375°F/190°C and line a rimmed baking sheet with parchment or a silicone baking mat.
- Toss the cubed celery root in the olive oil, chili powder, garlic and salt until it's completely coated.
- Spread the celery root on the baking sheet and roast in the oven for 35-40 minutes, until the celery root is soft on the inside.
- Remove from the oven and toss with the chimichurri.
- Sprinkle with the pepper flakes for garnish and serve.