Roasted celery root with Camembert and hazelnuts is delicious low carb and keto hearty meal full of taste and flavor.
Roasted celery root or celeriac is a huge discovery for me. I was putting it in my broth/stock, preparing it in keto tempura and it was delicious. But the view on that nice and strong celery root was telling me that I could get much more out of it.
Well, I was right! 🙂 It was a happy day when I had a little time to experiment in my kitchen and created this wonderful recipe. Celery or celeriac steak in this combination is perfect meal for vegetarians, keto or low carb lifestyle followers and all the food lovers. This celery root recipe is low carb and beside that, celery root has low glycemic index so it doesn't mess with your blood sugar so much as other root veggies.
You can serve this delicious low carb celeriac dish as a complete meal or as a colorful low carb side dish. Also you can serve it as a keto snack or appetizer for your friends and family gatherings. Anyhow, you will probably like it, even if you are not a huge fan of celery. In this combination with herbs and Camembert, earthy flavor of celery root is elevated plus roasted hazelnuts on top, it's a wonderful low carb Mediterranean combination that goes great with a glass of nice red wine.
Ingredients for roasted celery with Camembert and hazelnuts
Celery root 250 g/8.82 oz when cleaned from non edible parts
Olive oil 2 TBS
Hazelnuts ⅓ cup (50 g/ 1.08 oz)
Camembert cheese 120 g/4.23 oz
Cherry tomatoes 6 pieces (40 g/1.41 oz)
Sea salt to taste (pinch for every celery slice)
Pepper to your taste
Red paprika 1 pinch
Dry basil 1 tsp
For the garnish
Spring onion 1 piece
Spring garlic 1 piece
How to prepare celery root with Camembert and hazelnuts?
Clean celery root/celeriac from hard and non edible parts and cut into slices 2 cm (0.8 inch) thick.
Put the celery slices on a parchment paper and brush them generously with olive oil.
Sprinkle every slice with sea salt, pepper, ground red paprika, dry basil.
On top of every slice put few little cubes of Camembert cheese and 1 half of cherry tomato and sprinkle with little chunks of hazelnuts. Hazelnuts in my photo are little and have ancient hazelnut smell and taste. We grow them in our old orchard. 💕
When you finish seasoning, bake everything 15 - 20 minutes on 180 C (356F) in a preheated oven or until it's done. Celery root should be soft and Camembert should have golden yellow color on the edges.
When it's baked, garnish with finely chopped spring onion and garlic. This combination is wonderful! Normally, I am not a big fan of garlic but now we have our homegrown spring garlic and it's perfect in this combination. If you don't have spring garlic just sprinkle with garlic powder.
Serve this keto roasted celery root steak warm as a complete meal or as a side dish.
If you need some nice low carb dessert, I can recommend you few delicious low carb, keto desserts:
If you like my recipes, share it at your favorite social network and put the #familyonketo hashtag! Thanks! Ines

Roasted celery root with Camembert and hazelnuts
Roasted celery root with Camembert and hazelnuts is delicious low carb and keto hearty meal full of taste and flavor.
Ingredients
- Celery root 250 g/ 8.82 oz when cleaned from non hard parts
- Olive oil 2 TBS
- Hazelnuts ⅓ cup (50 g/ 1.08 oz)
- Camembert cheese 120 g/4.23 oz
- Cherry tomatoes 6 pieces (40 g/1.41 oz)
- Sea salt to taste (generous pinch for every celery slice)
- Ground pepper to your taste
- Red paprika 1 pinch for every celery slice
- Dry basil 1 tsp
- For the garnish (optional)
- Spring onion 1 piece
- Spring garlic 1 piece
Instructions
- Clean celery root/celeriac from hard and non edible parts and cut into slices 2 cm (0.8 inch) thick.
- Put the celery slices on a parchment paper and brush them generously with olive oil.
- Sprinkle every slice with sea salt, pepper, ground red paprika, dry basil.
- On top of every slice put few little cubes of Camembert cheese and 1 half of cherry tomato and sprinkle with little chunks of hazelnuts. Bake everything 15 - 20 minutes on 180 C (356F) in a preheated oven, or until it's done.
- Celery root should be soft and Camembert should have golden yellow color on the edges.
- When it's baked, garnish with finely chopped spring onion and garlic.
- f you don't have spring garlic just sprinkle with garlic powder.
- Serve warm as a complete meal, low carb appetizer or as a side dish.
Nutrition Information:
Yield: 3 Serving Size: ⅓rd of the amountAmount Per Serving: Calories: 341Total Fat: 120.47gCarbohydrates: 11.66gNet Carbohydrates: 8.34gFiber: 3.32gProtein: 12.27g
This is for your information only, please, calculate your own macros with ingredients you use.
Did you make this recipe? Let me know!