Celeriac or celery root is a whitish bulb about the size of a softball which I spy frequently at local farmers markets. On a recent local farmers market visit I was informed roasting celeriac with the carrots I was buying was delicious. I took the recommendation buying one celeriac bulb, one bunch of carrots with the intention of roasting them and serving them together. Well the celeriac got roasted, was eaten immediately upon cooling. The carrots had a different fate.
This recipe is a modification of Vava Berry's December 5, 2013 The Telegraph post for Roasted Celeriac.
Oven Roasted Celeriac/Celery Root for One
1 small to medium celeriac or celery root
1 tablespoon canola or olive oil
1 teaspoon minced garlic
¾ teaspoon dried thyme.
1) Place oven rack on middle run setting. Preheat oven to 400 degrees farenheit.
2) Peel celeriac by using knife to remove top, bottom and then side. (For visual, see this 2010 post from thekitchn.com).
3) Cut celeriac into ¼ inch slices and then cut slices into thirds making them look like thin, fat strips.
4) Place celeriac strips in a medium-sized bowl.
5) Add oil, garlic and thyme. Toss until celeriac wedges are coated.
6) Spread wedges in a single layer on non-stick baking sheet
7) Bake 15 – 30 minutes until golden brown and easily pierced with a fork.
8) Remove from oven. Serve warm, storing any leftovers in air tight container in refrigerator.
Oven Roasted
Celeriac/Celery Root
ready to eat
