Roasted Celery Root And Carrots Recipes

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

Roasted Celery Root with Cumin and Parsley image

Roasting celery root brings out a sweetness that helps balance some of its trademark earthy bite. The longer you cook it the sweeter it gets. Be wary when using older, cellared celery root, as they tend to be drier, thus requiring longer cooking times than fresher ones in season or at a farmer's market. If you have pomegranate seeds available, a small handful would add some crunch and color to this side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons cumin seeds
1 large celery root (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small red onion
1 cup fresh parsley leaves, loosely packed

Steps:

Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

ROASTED CELERY ROOT AND CARROTS

Roasted Celery Root and Carrots image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 teaspoon hot paprika
Kosher salt
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley

Steps:

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

SLOW ROASTED FALL VEGETABLES

Slow Roasted Fall Vegetables image

Provided by Moira Hodgson

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 parsnips
6 carrots
1 bulb celery root
4 potatoes
5 stalks celery
1 onion
8 whole cloves garlic
About 1/2 cup olive oil (or more as needed)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
Coarse sea salt and freshly ground pepper to taste
Rosemary sprigs to garnish

Steps:

Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 653 milligrams, Sugar 7 grams

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