Easy Roast Celeriac Food

HERB ROASTED CELERIAC

Steps:

• Preheat the oven to 400°F/200°C
• Peel the celeriac (it may be easier to use a knife than a vegetable peeler), then chop into chunks.
• Add the celeriac to a bowl with the remaining ingredients and toss well to coat.
• Spread into a single layer on a sheet pan and roast in the oven for 15-20 minutes or until golden on the outside and soft and cooked inside.

BAKED CELERIAC

Steps:

• Heat oven to 350.
• Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
• Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)

EASY ROAST CELERIAC

Steps:

• Heat oven to 200°C / 400°F / GM6.
• Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
• Peel the celeriac and then cut into 2.5 cm/1" cubes.
• Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
• Mix well to coat each cube with oil and herbs.
• Roast for 15 minutes. Turn the celeriac with a spatula.
• Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
• Serve immediately.