Baked celeriac burger with carrot miso spread, sprouts and herb pesto
Nothing gets as soft and sweet as a root celeriac baked for hours, it’s delicious! Thinly sliced it makes the perfect topping on a crisp bread or a piece of sourdough bread, teared in to smaller pieces it goes very well in a hearty salad and sliced like this in a burger! Use smaller celeriacs if making tiny burgers, and bigger ones if making a normal size burger - you get it!
When it comes to burgers I think that the add-ons are just as important, they can be really simple but I do love for them to be there. Here I made a carrot spread which I seasoned with miso, fermented soy bean paste, and a 1-minute-pesto with lots of herbs. Let gets cooking!
Baked celeriac burger with carrot miso spread, sprouts and herb pesto
8 mini burgers
Ingredients
2 tiny celeriacs
1 tsp rapeseed oil
Carrot miso spread
250 grams carrots
1 tsp light or dark organic miso paste *
1 Tbsp cold pressed rapeseed oil
1 Tbsp applecider vinegar
flakey salt and freshly ground black pepper to taste
Herb pesto
2 handfuls of fresh herbs, for example basil, parsley and cilantro
2 Tbsp pepitas / pumpkin seeds
1 Tbsp nutritional yeast / b-jäst
2 Tbsp cold pressed olive oil
1 Tbsp applecider vinegar
flakey salt and freshly ground black pepper to taste
For serving
8 mini buckwheat sourdough buns (or any bund you prefer), I get my from Mällyeko
pea shots
beet sprouts
How to
Pre heat the oven to 175°C / 350°F. Cut away the bottom part from the celeriac. Scrub the rest thoroughly. Brush the whole thing with oil and put in an ovenproof dish. Bake in the oven for about 1 hour, until it’s completely soft. Let cool, then cut in slices.
Wash the carrots, cut in smaller pieces and steam or boil until soft. Let cool. Mix with the rest of the ingredients for the carrot miso spread in a food processor until smooth. Salt and pepper to taste.
Mix together the ingredients for the pesto until a bitey texture using an immersion blender or food processor. Salt and pepper to taste.
Cut the buns in half. Put some carrot miso spread on the bottom parts, and pesto on the top parts. Top the carrot miso spread with two pieces of celeriac, sprouts and shots. Put the lid on top. ENJOY!
* Miso paste is a paste made of fermented soybeans. The difference between light and dark is (simply put) it that the dark one has a deeper flavour and more umami taste to it than the light one,
Recipe was first published in The Gothenburg-Post/Två dagar
