Recipe by Ivy Manning | Photo by Erin Kunkel
You’ve never had a Brussels sprout until you’ve tried the leaves, separated and roasted! Even haters will warm to these sweet, crunchy bits. Pile them next to roasted salmon and creamy whipped veggies. Celery root (also called celeriac) has a mild, celery-like flavor and contains a third of the carbs as the same serving of mashed potatoes.
1 large (about 1 lb/500 g) celery root
2 tablespoons olive oil
2 cups (16 fl oz/500 ml) chicken broth, reduced sodium
1 clove garlic
2 sprigs thyme
1 dried bay leaf
4 salmon fillets (about 4 oz/125 g each), skin on, pin bones removed
¾ teaspoon lemon pepper or black pepper
1 lb (500 g) Brussels sprouts
1 tablespoon capers, drained and rinsed
Juice of ½ lemon
Preheat the oven to 425°F (220°C). Trim and peel the celery root and cut it into 1-inch (2.5-cm) chunks. In a saucepan over medium heat, warm 1 tablespoon of the olive oil. Add the celery root and sauté, stirring frequently, until the celery root begins to brown and soften, 4 minutes.
Add ½ cup (4 fl oz/125 ml) water, and the chicken broth, garlic, thyme, and bay leaf. Bring to a simmer, cover, and cook until the celery root is very tender when pierced with a fork, 12 to 15 minutes. Drain, reserving the cooking liquid. Discard the thyme and bay leaf.
Transfer the celery root to the bowl of a food processor and process until smooth. With the machine running, gradually add enough cooking liquid to make a loose, creamy puree, stopping to scrape down the sides of the bowl once or twice. (Reserve any unused cooking liquid for soup stock or another use.) Season with ¼ teaspoon salt. Keep warm.
Meanwhile, season the salmon with ½ teaspoon salt and the lemon pepper. Place the salmon, skin-side down, on a small baking sheet lined with parchment.
Trim the Brussels sprouts and separate them into leaves, by cutting the base and pulling off the leaves until you get to the small core. In a large bowl, toss the leaves with the remaining 1 tablespoon of olive oil, ¼ teaspoon salt, and the capers, massaging the oil into the leaves to coat. Arrange the leaves in a single layer on a baking sheet.
Place the salmon and Brussels sprouts in the oven and roast until the salmon flakes easily when pierced with a fork but is still pink at the center, 10 to 12 minutes, and the leaves are browned and crisp, 12 to 15 minutes.
Spoon the whipped celery root onto plates, top with the salmon fillets, and finish with the Brussels sprout leaves and capers. Squeeze the lemon juice over the salmon and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Protein 30 g
Total fat 13 g
Saturated fat 2 g
Carbs 22 g
Fiber 7 g
Total sugars 5 g
Added sugars 0 g
Sodium 420 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.