“I make smørrebrød like this when I have leftover vegetables like celery root, beets, cauliflower or carrots. Many of my smørrebrød recipes come from figuring out how I can use up dinner leftovers the next day, served on rye bread.” –Trine Hahnemann
Baked Celery Root Smørrebrød
Serves | 4 |
- ½ celery root, washed and patted dry
- 1 Tbsp olive oil
- 1 Tbsp sea salt
- freshly ground black pepper, to taste
- ¹⁄₃ cup hazelnuts, roughly chopped
- 3½ Tbsp salted butter, plus more for buttering bread
- 1 sprig fresh tarragon, destemmed
- 4 slices Danish rye bread
- 4 Tbsp destemmed watercress (for garnish)
| Preparation | Preheat oven to 425°F. Place celery root on a baking sheet, cut-side down. Brush with oil and season with salt and pepper to taste. Bake for 1 hour. Reduce oven temperature to 200°F to keep warm.
In a dry frying pan over medium heat, toast hazelnuts lightly, then add butter and tarragon. Cook until butter is brown and remove from heat.
Transfer rye bread slices to a clean work surface and spread butter evenly on each slice. Cut cooked celery root into 12 slices and evenly divide over 4 rye bread slices. Using a spoon, spread hazelnut mixture over top. Garnish with watercress, add pepper to taste and serve.
Recipe excerpted with permission from Scandinavian Baking (Quadrille Publishing, October 2015) and Open Sandwiches (Quadrille Publishing, May 2018) by Trine Hahnemann. Visit hardiegrant.com/uk/quadrille to learn more.