Bagt Selleri med Svampe og Hasselnødder (New Nordic Roasted Celeriac & Mushroom Skillet) – Authentic Denmark Recipe
Copenhagen New Nordic plant dish pairing nutty roasted celeriac with forest mushrooms and hazelnuts.
- Country of Origin
- 🇩🇰 Denmark (Northern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Caramelized celeriac steaks, Seared oyster mushrooms, Toasted hazelnuts and kale, Browned vegan butter/oil, Fresh thyme
Ingredients for Bagt Selleri med Svampe og Hasselnødder (New Nordic Roasted Celeriac & Mushroom Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) caramelized celeriac steaks, prepped into bite-sized pieces
- 1.5 cups seared oyster mushrooms, washed and trimmed
- 1 cup toasted hazelnuts and kale
- 1 medium onion and 3 cloves garlic, finely minced with browned vegan butter/oil
- 1.5 tbsp traditional Denmark seasoning (fresh thyme, apple cider vinegar, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, browned vegan butter/oil, and fresh thyme, apple cider vinegar, garlic for 3 minutes until fragrant.
- Combine caramelized celeriac steaks and seared oyster mushrooms with the sautéed aromatics and layer evenly into the baking dish.
- Top with toasted hazelnuts and kale and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.