HERB ROOT RECIPES

Name: Whole roasted celeriac
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 celeriac; 1 tbsp olive oil; 4 rosemary sprigs; 4 thyme sprigs; 3 bay leaves; 1 garlic bulb, broken into cloves; 50g butter

HERB-BAKED CELERIAC RECIPE | BBC GOOD FOOD

Herb-baked celeriac recipe | BBC Good Food image

Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh

Provided by Barney Desmazery

Categories Side dish

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 celeriac
1 tbsp olive oil
4 rosemary sprigs
4 thyme sprigs
3 bay leaves
1 garlic bulb, broken into cloves
50g butter

Steps:

Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more.
To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

Nutrition Facts : Calories 160 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 7 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.8 milligram of sodium

ROASTED ROOT VEGETABLES RECIPE - NYT COOKING

Roasted Root Vegetables Recipe - NYT Cooking image

Provided by Mark Bittman And Sam Sifton

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http//schema.org, Calories 192, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 412 milligrams, SugarContent 1 gram

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