There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Roasted Celery Root with Walnuts and Thyme

celery roots (celeriac), peeled, cut into 1½” pieces

walnut oil

salt and pepper

cider vinegar

walnuts (for serving)

thyme leaves (for serving)

Bon Appétit

Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme.

roasted celery root with walnuts and thyme

Servings: 4

Author : Dawn Perry

Ingredients

Instructions

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