How to Roast Celery Root {Celeriac} and Delicious Ways to Use It
I can easily make an entire meal out of nothing but a whole roasted celery root lightly sprinkled with some salt and ground black pepper. The transformation that this humble root vegetable goes through when allowed to roast for a couple of hours is kinda magical.
Roasting Celeriac concentrates its flavor and caramelizes all the natural sugars, transforming it into a soft, richly flavorful, delicacy. Roasting celery root is easy. Once roasted, eat it as is, or use it in any of the following recipes.
Check out this step-by-step tutorial for How To Roast Celery Root.
How to Roast Celery Root:
- Thoroughly scrub the outside of the celery root. Fill a large bowl with water and set it inside the sink. Plop in your celery root and start scrubbing. You can either use the rough side of a clean kitchen sponge or a vegetable scrubber. You’ll be surprised at how dirty your water gets – it is a root vegetable after all. Pat the celeriac dry with paper towels.
- Heat the oven to 375 degrees and line a rimmed baking sheet with parchment paper or aluminum foil.
- Set the celery root on a piece of aluminum foil that’s big enough to enclose it.
- Drizzle some olive oil over the celery root, turning it around in the oil to coat. Then, sprinkle with salt.
- Wrap the foil up and around the celery root, enclosing it completely. Set it on the baking sheet and pop it in the oven.
- Roast celery root for 2 – 3 hours, until extremely soft, creamy and caramelized.
- Allow the roasted celery root to rest until cool enough to handle then trim the ends and cut into thick slices. At this point, it's ready to be used in any recipe.
Ways to Use Whole Roasted Celery Root {Celeriac}
Whole roasted celery root is delicious all on it's own, with nothing more than a sprinkle of salt and pepper. But, it can also be the starting point for any number of dishes, from appitizers, to side dishes, to main dishes.
Scroll down to the bottom or the page for step-by-step instructions for how to roast Celery Root.
Caramelized Celery Root Wonton Cups with Date BBQ Sauce and Chili Oil
Rich, caramelized vegetables, goat cheese, sweet and smokey date BBQ sauce, and spicy crispy garlic and chili oil... I could eat every single component in these crispy baked wonton cups all by their lonesome and be perfectly happy. BUT, put them all together in a crispy wonton shell and you have a two-bite explosion of flavor that's built to impress.
Easy Vegan Thai Vegetable Curry With Tofu
Follow the directions below to roast 2 lbs of Celery Root then cut it into cubes and toss it in this delicious Vegan Thai Vegetable Curry.
Roasted Celery Root Puree
Follow the directions below to roast 2 lbs of Celery Root. Let the roasted celeriac sit until cool enough to handle, then remove the outside peel and puree it into this creamy, dreamy side dish.
Seared Scallops with Celery Root Puree and Bitter Greens Pesto (Low FODMAP)
Looking for an actually easy date night recipe that feels restaurant-fancy? Look no further than this beautiful dish of seared scallops paired here with celeriac puree and bright green pesto!
Stuffed Whole Roasted Celeriac
This roasted celeriac recipe is stuffed whole and makes a great keto vegetarian centerpiece for any event! Stuffed with nuts, pepper and onions it's also vegan, paleo and gluten free.
Whole Roasted Celery Root {Celeriac}
Roasting Celery Root transforms it into a creamy, caramelized, flavor-packed delicacy. Here's how to roast Celeriac and delicious ways to use it!
Ingredients
- 2 lbs Celery root (1 large, 2 medium, or 3 small)
- 2 -3 tablespoon extra virgin olive oil
- 2 - 3 teaspoon kosher salt (or coarse sea salt)
Instructions
- Heat the oven to 375 degrees and line a rimmed baking sheet with parchment or aluminum foil.
- Fill a large bowl with water, drop in the celery root and scrub it well with a clean kitchen sponge or vegetable brush. Pat dry with paper towels.
- Set the celery root on a square of aluminum foil that's big enough to completely enclose it. If you're working with more than one root, set each on their own piece of foil.
- Drizzle with enough olive oil to coat, rolling it around so that the celeraic is completely covered in oil. Sprinkle on all sides with salt. Fold the foil up and over the celery root to enclose it loosely. (See photos above.)
- Set the packet(s) on the baking sheet and roast for 2 hours.
- Remove the baking sheet from the oven and gently open one of the foil packets - be careful of the hot steam! Poke the celeraic with a fork. If the fork slides into the celery root easily, it's done. If there is any resistance, continue to roast for another 30 - 60 minutes. Roast until the celery root is very tender.
- Open up the foil packets and let the celeraic stand until cool enough to handle.
- Trim the ends of the celery root and then slice and serve, or proceed to use it in any recipe.
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Nutrition Information:
Yield:
6Serving Size:
½ cupAmount Per Serving: Calories: 160Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 868mgCarbohydrates: 9gFiber: 2gSugar: 0gProtein: 1g
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