Roast Curried Celeriac Chunks Food

HERB ROASTED CELERIAC

Herb Roasted Celeriac image

Roasted Celeriac with Italian herbs is a simple, tasty side dish that's ready in just 20 minutes with 4 simple ingredients.

Provided by Kate Hackworthy | Veggie Desserts

Time 25m

Number Of Ingredients 4

Ingredients

1 large celeriac ((celery root))
2 tablespoons olive oil
2 teaspoons Italian herbs
½ teaspoon each salt and pepper

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.

Nutrition Facts : Calories 133 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 163 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ROAST, CURRIED CELERIAC CHUNKS

Roast, curried celeriac chunks image

These spicy fragrant celeriac cubes will serve four as a side dish

Provided by Barney Desmazery

Categories Lunch, Side dish, Supper

Time 1h

Number Of Ingredients 4

Ingredients

85g butter
1 tbsp curry powder
1 tsp black mustard seed
1large celeriac

Steps:

Heat the oven to fan 190C/conventional 210C/gas 7. Heat the butter in a small pan, add the curry powder and black mustard seeds then cook for 2-3 minutes until fragrant and bubbling. Peel and dice the celeriac and tip into a roasting tray. Pour over the curried butter, season with salt and pepper and toss together. Roast for 40-50 minutes, shaking the tray every so often, until the celeriac is golden and has taken on the colour of the curry powder.

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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