Anyone else just need to get rid of a bunch of celery root? Or is that just me? Well, either way this is a yum yum way to use this rather odd vegetable! This is a very hearty and rather heavy side dish that is great for cool fall or cold winter dinners. But wait I have a twist! With a few minor tweaks, this is a bonkers good room temperature salad. More on that later though.
The whole reason I started making this dish is because I was the recipient of the extra vegetables from a friend’s CSA box. Poor Nate and Amy got bushels of beets and celery roots in each box and just had to find someone else to give them too. Really, it was such a burden on me to cook all these delicious, locally farmed vegetables.
I did a little Pinterest searching for inspiration but wasn’t thrilled with any one of the recipes so I decided to create my own based on standard roasted vegetable techniques. These are rough estimates of the amount of vegetables and each one can be increased or decreased based on what you have on hand. I find celery to be an overpowering taste and like to use less of it. If you like celery (hint hint Amy) you can use a whole root per recipe.
3 large beets
½ large celery root
2 large carrots
1 large sweet potato, peeled
1 medium yellow onion
3 cloves garlic, minced
2 tbsp olive or coconut oil
Salt and pepper to taste (about ½ tsp of each)
1 tsp apple cider vinegar
Juice of 2 lemon
½ tsp salt
½ tsp ground black pepper
Preheat oven to 425 degrees F while you chop the vegetables into similar sized pieces (no larger than one-inch cubes). In a large Pyrex (9”x13”) or equivalent pan, add all the vegetables (including garlic).
Pour over the oil and sprinkle the salt and pepper over the vegetables. Stir the ingredients together in the pan to evenly spread the oil and seasoning. Roast for 45 minute or until all the vegetables are softened and slightly beginning to brown/caramelize. While the vegetables roast, whisk together the dressing ingredients.
Alternative serving, as teased!
I turned this lovely side-dish into a main dish serving four in a few simple steps. When you remove the pan from the oven, do not immediately add a dressing. Instead, let the pan cool to room temperature. Meanwhile, drain and rinse a can of black beans. In a small bowl, whisk together the following ingredients for the new dressing:
- Juice of one lemon
- ¼ cup olive oil
- ½ tsp salt
- Ground pepper to taste
- 2 tsp mustard powder
Once the vegetables have cooled, move them to the serving bowl and mix in the black beans. Pour the dressing over the mixture and serve. The brilliant part of this alternative is that it can be served immediately or saved for later. I will make the whole recipe and have for lunches almost all week!
Love and locally made,