Roasted celeriac cubes on arugula with hazelnuts and a sharp mustard dressing.
200 gCeleriac
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15 gCobnut/Hazelnut
40 gArugula
1 tbspLemon Juice
4 gDijon mustard
1.5 tspCooking oil
1 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 210°C (410°F). Cut the peeled celeriac into 1.5 cm cubes. Toss with cooking oil, salt and pepper and spread on a tray.
Roast at 210°C (410°F) for 30-35 minutes, turning halfway, until browned and tender when pierced. Let cool until warm.
Toast the hazelnuts in a dry skillet over medium-low heat for 4 minutes, stirring. Cool and roughly chop.
Whisk the lemon juice, mustard and dressing oil. Toss the celeriac with the arugula and dressing and scatter over the hazelnuts. Adjust seasoning.