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Guest Chef Recipes: Celeriac with Yuri Manca

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Today, we are thrilled to show you three recipes that Yuri Manca, who works with Nomad Cooks, created with celeriac as the common hero ingredient; Celeriac Lasagne, Celeriac Mash with Mushroom Bourguignon and Celeriac Chips with Black Garlic Mayo. Celeriac is a winter seasonal vegetable that is incredibly flavourful and boasts a range of health benefits as it is high in fibre, vitamins and minerals. It is a fantastic low-carb substitute for potatoes!

Celeriac Lasagne

Ingredients (serves 2):

  • 1/2 celeriac

  • 1/2 red onion

  • 1 clove garlic 

  • 1/2 jar Belazu Tomate Triturado 

  • 1 tsp Belazu Ve-Du-Ya

  • 2 tbsp Belazu Cornicabra Extra Virgin Olive Oil, or preferred

  • 2 portobello mushrooms

  • 1/4 butternut squash

  • 1/2 block tofu

  • 1/2 bunch basil


  • Dice and roast the butternut squash until golden.

  • Peel the celeriac and cut it into thin slices, coat them in oil and cook in the oven until they are soft and they bend easily. Tip: You should be able to fold them without breaking them.

  • In the meantime, make a vegetable sauce by frying the onion and garlic in olive oil until soft, add sliced or diced mushrooms and let them cook for a few minutes, then add Belazu Tomate Triturado and salt to taste.

  • Add fresh herbs if you’d like, and a teaspoon or two of the Ve-Du-Ya.

  • Cook the sauce until it thickens.

  • In a blender, add tofu, basil, garlic, nutritional yeast, olive oil, and water, and blend until you have a smooth sauce you can drizzle between layers.

  • Assemble the lasagne with one layer of celeriac, one of vegetable sauce and one of tofu basil sauce, and so on.

 Celeriac Mash with Mushroom Bourguignon

Ingredients (serves 2):

  • 1/2 Celeriac

  • 1 tbsp Vegan butter 

  • 1/2 red onion

  • 1 bay leaf

  • bouquet garni herbs

  • 2 tbsp Belazu Cornicabra Extra Virgin Olive Oil, or preferred

  • 1 clove garlic 

  • 4 portobello mushrooms

  • 80 ml red wine

  • 1/2 jar Belazu Tomate Triturado 

  • Fresh parsley, to garnish


  • Peel, dice and boil the celeriac until soft.

  • In the meantime, start the mushroom bourguignon by slicing the onions and frying them in olive oil until slightly golden.

  • Add your garlic, bay leaf, and the bouquet garni herbs and let them cook for a few minutes.

  • Cut up the portobello mushrooms into thick slices or chunks and add them to the pot.

  • Add red wine and let it evaporate slightly before adding Belazu Tomate Triturado.

  • Add salt to season and let the sauce thicken until it has reached a creamy consistency and it has a deep red colour.

  • When the celeriac is cooked, strain it and add minced garlic and vegan butter, then mash it. Tip: If you prefer a smoother consistency, you can also blend it thoroughly or partly.

  • Place the mash on a plate and pour the bourguignon over it, as well as fresh chopped parsley.

Celeriac Chips and Black Garlic Mayo  

Ingredients (serves 2): 

  • 1/2 celeriac

  • 2 tbsp plain flour 

  • 1 tsp Belazu Smoked Paprika- Sweet

  • 2 tbsp Belazu Cornicabra Extra Virgin Olive Oil, or preferred

  • Salt flakes 

  • 100 ml soy milk

  • 200 ml sunflower oil 

  • 3 pieces black garlic 

  • 1 lemon

  • Chives, to garnish


  • Peel the celeriac and cut it into chunky batons or wedges.

  • Mix the plain flour with the smoked paprika and salt, and in a bowl toss the celeriac pieces with the flour mixture until they are all evenly coated.

  • Place them on a baking tray and drizzle with olive oil.

  • Bake in the oven at 180° until the edges start to become deep golden in colour and the chips are easy to cut through with a small knife.

  • To make the black garlic mayo, place soy milk and sunflower oil in a blender as well as lemon juice, black garlic, and salt, and blend until smooth and nicely whipped.

  • Serve the chips with a dollop of mayo, salt flakes and chives to garnish.

Pappardelle with Celeriac Meatballs

Ingredients (serves 2):

  • 1/2 celeriac

  • 6-8 tbsp plain flour

  • 4 tbsp ground flaxseed

  • 2 tbsp nutritional yeast

  • 1 small brown onion

  • 3 tbsp Belazu Cornicabra Extra Virgin Olive Oil, or preferred

  • 1 clove garlic 

  • 1 tsp marjoram

  • 1 portobello mushroom

  • 200g Belazu Dried Pappardelle Pasta

  • Parsley, to garnish


  • In a pan, fry some chopped brown onion and garlic in oil until soft.

  • Finely dice the celeriac and add to the pan as well as some marjoram.

  • Cook until it starts to brown, then add boiling water to the pan, just enough to barely cover the celeriac. Let the water evaporate so that the celeriac is cooked through.

  • Once cooked, place in a blender with flour, flaxseed, nutritional yeast and salt. Blend until you have a thick ball that is not too sticky.

  • Flour your hands to help create some “meatballs”, place them on a tray and bake in the oven at 180° for 15 minutes, or until they start to become slightly brown in colour.

  • Cook the pappardelle in salted boiling water for 15/16 minutes. Tip: make sure you save some pasta water as you will need it later on.

  • To make a mushroom sauce, fry onion and garlic with some oil, add finely sliced portobello mushrooms and add salt and pepper.

  • Once cooked, blend with some of the pasta cooking water until very smooth. Put the sauce back in the pan, add the meatballs and the cooked pasta and toss them in the sauce until evenly coated.

  • Add vegan cream if you prefer, and an extra sprinkle of nutritional yeast. Sprinkle with fresh parsley to garnish.

Celeriac Rosti with Chive Sour Cream  

Ingredients (serves 2): 

  • 1/2 celeriac

  • 4 tbsp cornflour 

  • 1 tub vegan creme fraiche

  • 1/2 bunch chives

  • 2 lemons

  • 1 tsp Belazu Cured Lemon Paste

  • 2 sprigs rosemary

  • 6 tbsp sunflower oil

  • Handful cherry tomatoes


  • Peel and cut the celeriac into big pieces, then shred them with a food processor or the coarse grating side of a grater.

  • In a bowl, mix the shredded celeriac with salt and let it sit for a few minutes, then add cornflour and finely chopped rosemary. Mix thoroughly.

  • In a pan, heat up a few tablespoons of sunflower oil and then place the celeriac mixture in it, patting it together with a spatula, trying to form a compact pancake-like “hash brown”.

  • Cook each side for four to five minutes until golden, flipping it carefully.

  • To make the sour cream, mix the creme fraiche with salt, lemon juice, chives, and cured lemon paste.

  • Serve with freshly cut cherry tomatoes and additional chopped chives to garnish.