Best 4 Roasted Celery Root With Cumin And Parsley Recipes
Roasted celery root is an undeniably flavorful side dish with a crispy exterior and tender-soft interior. With its delightful, earthy flavor, celery root is a versatile vegetable, perfectly suited for roasting, and when paired with cumin and parsley, the earthy flavors are amplified and complemented, creating a harmonious balance of tastes with every bite. Here, we present a selection of recipes that will guide you in preparing this delectable dish, showcasing different techniques and variations that will transform celery root into a culinary delight.
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ROASTED CELERY ROOT WITH CUMIN AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Adjust an oven rack to the middle position and put a baking sheet on it. 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. Add the cubes to the bowl with the cumin seeds, then add the olive oil, 1 teaspoon salt and a few grinds of black pepper and toss.
- Carefully remove the hot baking sheet from the oven and spread the celery root cubes on it 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 (if the onions are in contact with the pan for the entire cooking time, they could get too dark or burn).
- Roast until the cubes begin to brown on the bottom, about 15 minutes, then toss the vegetables around, scattering the onions around the pan, and flatten again into 1 layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
ROASTED CELERY ROOT WITH CUMIN AND PARSLEY
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 111
ROASTED CELERY ROOT
Categories Vegetable Side Roast Vegetarian Low/No Sugar Wheat/Gluten-Free Root Vegetable Winter Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
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. Transfer pan to lower third of oven if cooking loin. Roast celery root, stirring after 30 minutes, 1 hour more.
Tips:
- Choose celery root that is firm and heavy for its size.
- Scrub the celery root well before roasting.
- Cut the celery root into even-sized pieces so that they roast evenly.
- Toss the celery root with olive oil, salt, and pepper before roasting.
- Roast the celery root at a high temperature (425 degrees Fahrenheit) for about 30 minutes, or until it is tender and browned.
- Serve the roasted celery root immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Roasted celery root is a delicious and versatile vegetable that can be enjoyed as a side dish, appetizer, or snack. It is a good source of vitamins and minerals, including vitamin C, potassium, and fiber. Roasted celery root is also low in calories and fat, making it a healthy choice for people who are watching their weight. With its unique flavor and texture, roasted celery root is a great way to add variety to your meals.
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