Celery Root Carpaccio
Thin slices of celery root marinated in lemon for a tender, fresh texture, topped with a quick chimichurri, Parmesan shavings, and fresh horseradish. A light, flavorful, and elegant starter to impress.
Thanks to my friend Sam for the wonderful inspiration!
He introduced me to this technique on my last trip to Paris. I was amazed by the tender texture the lemon juice marinade gives the celery root. It’s topped with a quick chimichurri, Parmesan, and fresh horseradish. An ultra-light and delicious starter!
Why make this recipe?
- Different technique: lemon marinade tenderizes the celery root while giving it a uniquely fresh flavor.
- No cooking: super quick, perfect for an elegant starter without the fuss.
- Burst of flavors: lemon’s acidity, salty capers, fragrant herbs, and a kick of horseradish.
- Super light and low-calorie: ideal for a healthy menu.
- Flexible: swap parsley for mint, or adjust garlic and horseradish to your taste.
Note: To lighten the recipe, use less Parmesan and oil if you like.
Peel and slice the celery root very thinly using a mandoline. Place the slices in a bowl and add the lemon juice and zest, olive oil, and a pinch of salt. Let marinate for at least 30 minutes.
Combine all chimichurri ingredients in a bowl. Stir and set aside.
Serve the celery root on a bed of greens like arugula. Top with chimichurri, Parmesan shavings, sprouts, and horseradish. So good.
Bon appetit and enjoy!
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