Best Baked Celery Root And Carrots Recipes

BAKED CELERY ROOT FRIES

Baked Celery Root Fries image

Oven-roasted celeriac sticks are a lovely accompaniment to your main dish or even alone, just for a snack. The light celery flavor goes well with a spicy homemade ketchup. I tried two different methods to achieve the crispiest fries, and this was the one that I preferred. I served it with homemade harissa ketchup.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 2

Number Of Ingredients 13

Ingredients

½ celeriac, peeled and cut into 1/2-inch sticks
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup tomato paste
2 tablespoons tomato sauce
1 tablespoon apple cider vinegar
2 teaspoons harissa
2 teaspoons brown rice syrup
¼ teaspoon ground coriander
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 pinch fine sea salt
1 teaspoon water

Steps:

Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
Bake in the preheated oven for 20 minutes.
While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
Serve celery root fries with harissa ketchup.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 31.9 g, Fat 7.7 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 807.3 mg, Sugar 13.6 g

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.

BAKED CELERY ROOT AND CARROTS

Baked Celery Root and Carrots image

Provided by Moria Hodgson

Categories side dish

Time 1h20m

Number Of Ingredients 3

Ingredients

1 tablespoon sesame oil
6 medium-sized carrots, scraped
6 small celery root, peeled

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.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 7 grams