Celeriac and lentils with hazelnut and mint from Plenty (page 216) by Yotam Ottolenghi

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Notes about this recipe

  • innerharbors on June 26, 2025

    This is one of my fave ways to use celeriac. Not the best looking dish until the final dressing of chopped mint and nuts go on. This is a great veg meal served over lettuce with a little feta or pecorino shaved on top.

  • lorloff on March 20, 2018

    Excellent way to serve lentils. The celeriac is perfect with it and the hazelnuts and hazelnut oil is brilliant. We served it with poached salmon at a dinner party and it was a real hit. We cooked the celeriac in lemon water to keep it from turning brown and it added to the taste.

  • dinnermints on June 13, 2017

    Good. I cut the olive oil out entirely, and used some rutabaga in addition to the celery root.

  • Margaretsmall on August 27, 2013

    I agree, very good. Made a few modifications, not because I thought I could improve it, just what I had on hand. A leek was lurking in the fridge so I softened it in a little oil before adding the lentils. No hazelnuts, so I used almonds. In deference to my waistline I omitted the hazelnut oil (which is not to be had in my supermarket anyway) and finally stirred some rocket through to add a bit of green. But Yotam must take credit for this, which I'll definitely make again.

  • Fiona on August 14, 2013

    This is delicious - I haven't used celeriac much before, now this recipe has become one of my favorite ways to serve lentils. Usually serve with small piece of hot-smoked salmon.

  • RosieB on July 23, 2011

    Yes, I made it too. It was a great combination and not too challenging. A great addition to our vegetarian favourites.

  • lizwinn on December 24, 2010

    This was fabulous. Fussy to make, yes, but worth every bit of effort. Got rave reviews by our friends and family. Very "meaty" and substantial, though vegan.

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