ROASTED CELERY ROOT WITH CUMIN AND PARSLEY
Roasting celery root brings out a sweetness that helps balance some of its trademark earthy bite. The longer you cook it the sweeter it gets. Be wary when using older, cellared celery root, as they tend to be drier, thus requiring longer cooking times than fresher ones in season or at a farmer's market. If you have pomegranate seeds available, a small handful would add some crunch and color to this side dish.
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 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.
CELERY MUSHROOM RICE MEDLEY
WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.
Nutrition Facts :
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.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
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
SAGE AND ONION "ROAST"
This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and [Yorkshire puddings](/recipes/food/views/51159210) . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.
Provided by Mary McCartney
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
- In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
- Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
- Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.
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
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