Roasted Celery Root Red Onions Mushrooms And Sage Recipes

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ROASTED CELERY ROOT WITH CUMIN AND PARSLEY



Roasted Celery Root with Cumin and Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

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, thinly sliced
1 cup loosely packed fresh parsley leaves

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



Roasted Celery Root, Potato and Wild Mushroom Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes
2 large baking potatoes, peeled and cut into 1/4-inch dice
4 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
5 Portobello mushrooms, stemmed and thinly sliced
25 shiitake mushrooms, stemmed and thinly sliced
4 cups chicken broth (see recipe)
3 teaspoons minced Italian parsley

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



Roasted Celery Root, Red Onions, Mushrooms, and Sage image

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

3 medium red onions (about 1 1/2 pounds total)
3 pounds celery root (sometimes called celeriac)
5 tablespoons olive oil
2 teaspoons coarse salt
1 pound small white mushrooms
1/2 pound assorted fresh exotic mushrooms such as chanterelles and Portobellos
3 tablespoons chopped fresh sage leaves

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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