Warm Carrot And Onions Slaw Celery Root Sauté Easy Roasted Garlic Aioli Toppings Recipes

SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)

Sauteed Carrots and Celery Root (Saute de Carottes et Celeri-Rave) image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 medium carrots, sliced
1/2 to 1 cup water
2 teaspoons unsalted butter
1 teaspoon sugar
1/2 large celery root, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper

Steps:

In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.

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.

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