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Meet celeriac! This lesser-known cousin of celery has an odd knobby exterior, is about the size of a baseball, has a crisp texture, a mild celery like flavor, and a delicate sweetness. Our recipe for Roasted Celeriac is easy to prepare, and delicious! Once roasted the natural sugars caramelize, enhancing the sweetness of this mysterious root vegetable. Roasted Celeriac is terrific addition to any meal and a wonderful way to get to know this vegetable!

Ingredients:

  • 1 pound of celeriac– about 2 medium size bulbs
  • 2 Tbsp. olive oil
  • Pinch of salt, to taste
  • Pinch of black pepper, to taste
  • Parsley, fresh chopped (optional)
Main Ingredient(s): Celeriac

Steps:

  • Pre-heat oven to 400°F.
  • Wash and peel celeriac. Using a sharp chefs knife cut celeriac into planks and cut planks into strips about 1/2 inch wide and 1/2 width and length of 2 inches. The cut will resemble a medium french fry cut.
  • Toss celeriac with olive oil, salt, pepper and parsley (optional) to coat.
  • Place celeriac on baking sheet, spread evenly in a single layer, and put in preheated oven.
  • Bake for 15– 20 minutes, until celeriac is tender and browned.
Roasted celeriac on a plate

VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: September 30, 2022