Roasted Red Cabbage with Parsley, Celery‑Root, Hazelnut and Parmesan Pesto
Recipe by Norbert Tarayre
A flavorful vegetarian dish where red cabbage is roasted until tender and lightly caramelized, then topped with a homemade pesto made from parsley, celery‑root, toasted hazelnuts, garlic and Parmesan. Ideal as a side or a light main course.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
50m
Prep
40m
Cook
11m
Cleanup
1h 41m
Total
Cost Breakdown
Total cost:$9.40
Per serving:$2.35
Critical Success Points
- • Roast the cabbage until it is nicely golden and tender (step 3).
- • Achieve a smooth pesto texture without over‑mixing (step 4).
Safety Warnings
- • Handle the hot oven – wear kitchen gloves.
- • Be careful when blending hot ingredients – let them cool before placing in the processor.
- • Toasted hazelnuts can be very hot; let them cool before adding.
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