Roasted Celery Root And Carrots Recipes

Steps:

• Preheat oven to 425°F
• Trim and peel celery root and cut into 1-inch pieces.
• In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
• Stir celery root and reduce temperature to 375°F
• Roast celery root, stirring after the 30 minutes, 1 hour more.

Steps:

• Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
• Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
• Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
• When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

Steps:

• Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
• Serve soup topped with celery leaves and apple.

Steps:

• Preheat oven to 425° F.
• Trim and peel celery root and cut into 1-inch pieces. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes. Stir celery root and reduce temperature to 375° F. Transfer pan to lower third of oven if cooking loin. Roast celery root, stirring after 30 minutes, 1 hour more.

Steps:

• Put the oil in the Romertopf and add the vegetables. Cover and place in a cold oven.
• Turn heat up to 425 degrees and bake for 1 hour 15 minutes. The carrots should caramelize.

Steps:

• Cut a pocket between the fat and meat of the loin. Reserve the outside leaves of the leek. Chop the remainder and fry until softened in butter.
• Mix the cheese, bread crumbs, half the mustard, seasoning and leeks together. Place in the pocket, and secure joint with string.
• Mix the softened butter, remaining mustard, thyme and sage and rub into the pork. Pierce the loin and insert garlic slices.
• Place on a trivet in a roasting pan and cook in a preheated oven at 425 degrees F for 15 minutes, then at 350 degrees for 1 to 1 1/4 hours.
• Place the reserved leek leaves in a bowl of boiling water to soften for 2 to 3 minutes.
• Boil carrots and celery root until just tender.
• Drain the leeks and cut into narrow strips. Make bundles of carrots and celery root and tie with the leek strips.
• Remove the string from the roast and place on a warm dish.