Baked Celery Root
15m prep 1h 0m cook 1h 15m ready
4 servings Baking celery root whole results in a texture much like a baked potato, and can be served the same way. They may also be twice-baked. Surprisingly, the skin sometimes turns out tender enough to eat. For a crisper, browned result, peel the root, cut into wedges or chunks, and roast as for carrots. Preheat the oven to 350°F.
Ingredients
- 2 medium celery roots (about 2 pounds)
- 2 tablespoons olive oil
- 1 4 to 6 tablespoons (½ to ¾ stick) butter, melted, or Brown Butter (opens in new tab)
- Salt and pepper to taste
- Minced parsley
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 medium celery roots (about 2 pounds)
- 2 tablespoons olive oil
- 1 4 to 6 tablespoons (½ to ¾ stick) butter, melted, or Brown Butter
- Salt and pepper to taste
- Minced parsley
Let's Cook
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Step 1.
Trim, scrub, and pat dry: 2 medium celery roots (about 2 pounds)
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Step 2.
Brush with: 2 tablespoons olive oil
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Step 3.
Place in an 8-inch square baking pan and roast, uncovered, until tender all through when pierced with a thin skewer, about 1 hour. Turn with tongs after 30 minutes.
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Step 4.
To serve, slice the roots in half and mash the centers just enough to absorb butter or a sauce, and drizzle with: 4 to 6 tablespoons (½ to ¾ stick) butter, melted, or Brown Butter
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Step 5.
Sprinkle with: Salt and pepper to taste; Minced parsley
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