How To Make Festive Celeriac Koshari
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 large celeriac, peeled and cut into 1-inch cubes
- 1 cup cooked lentils
- 1 cup cooked rice
- 1 cup cooked pasta (such as penne or macaroni)
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley, chopped, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Spread the celeriac cubes on a baking sheet and toss with olive oil, salt, and pepper. Roast in the oven for 30-40 minutes until golden brown and tender.
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In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook until crispy and golden brown. Remove half of the onions and set aside for garnish.
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To the skillet, add the minced garlic, diced tomatoes, tomato paste, cumin, coriander, paprika, chili powder (if using), salt, and pepper. Simmer for about 15-20 minutes until the sauce thickens slightly.
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In a large bowl, combine the cooked lentils, rice, and pasta. Add the roasted celeriac cubes and the tomato sauce. Mix well to combine.
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Serve the festive celeriac koshari in individual bowls, topped with the reserved crispy fried onions and chopped parsley.
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Enjoy this festive twist on a classic Egyptian dish!
Nutrition
- Calories : 320 kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 400mg
- Total Carbohydrates : 60g
- Dietary Fiber : 12g
- Sugar : 6g
- Protein : 12g
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