Search this blog


Wednesday, October 29, 2014

Roasted Celery Root and other Oddities

Celery root is a strange strange vegetable.  It certainly does not look appetizing in its raw root form.  It's mostly eaten here grated as a salad with lots of mayo and cream.  It's interesting, though, because it has the pungent taste of celery but without all the stalks.  The root is white and can be used in purees such as mashed potatoes or soup.
Why doesn't anybody ever roast the thing?  Afraid of too much textural confusion?  Roasting is my favorite way of subliming quality ingredients in their own fragrance.  I added some other oddities such as white turnip and sweet potato, then some other tid bits to make it a bit more colorful than just.. white.
Then it ended up making enough for 5 people, although it was originally just for me.  No worries... I am quite good at bringing the best out of individuals..
Serves 5
1/2 celery root, peeled
1 white sweet potato, peeled
1 long white turnip, peeled
2 carrots, peeled
1 red onion, peeled
4 cloves garlic, sheathed
1 large green chile, seeded
a few brussels sprouts, halved (optional)
1 tsp fleur de sel
1 tsp cracked black pepper
1 tsp paprika
1 tsp dried thyme
2-3 Tbsp olive oil
pinch angel hair chile or chile powder
1 Tbsp raspberry vinegar
few sprigs fresh dill
1.  Cut all the vegetables into like size chunks and toss everything but the vinegar and dill together with the olive oil.
2.  Bake in the oven for approximately 1 hour at 200°C 400°F, shaking the pan around from time to time.
Nice.  Isn't that nice?
3.  Drizzle a bit of that raspberry vinegar on and top with some dill before serving... with for example..
some mackerel filets..
or a chile avocado burger..
Print Friendly and PDF

No comments:

Post a Comment