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, POTATO AND WILD MUSHROOM SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1830 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE
Categories Mushroom Onion Vegetable Side Roast Thanksgiving Vegetarian Low/No Sugar Vegan Sage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
- In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
- Season vegetables with salt and pepper.
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