Roasted Celery Root With Pomegranate Recipes

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

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 WITH POMEGRANATE

Steps:

• Put a rimmed baking sheet on a rack positioned in the center of the oven and preheat the oven to 425 degrees F.
• Toss together the celery root, oil, cumin, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Carefully remove the hot baking sheet from the oven and spread the celery root on it in an even layer.
• Roast until the celery root is lightly browned and very tender, about 25 minutes, stirring occasionally. Transfer to a serving bowl and toss with the parsley leaves and pomegranate seeds. Drizzle olive oil over top.

ROASTED CELERY ROOT AND CARROTS

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.

ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
• Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
• Extract the seeds from the pomegranate and sprinkle over the salad.

ROASTED CELERY ROOT

Steps:

• Preheat oven to 425°F
• Trim and peel celery root and cut into 1-inch pieces.
• In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
• Stir celery root and reduce temperature to 375°F
• Roast celery root, stirring after the 30 minutes, 1 hour more.

PARSNIP & CELERY ROOT BISQUE

Steps:

• In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.