Roasted Celery Root and Carrots with Parsley and Dill

It’s Monday! Have some celery root.

Roasted Celery Root and Carrots with Parsley, Dill, and Lemon

Celery root. Let’s make it the next sweet potato.

There are two types of people: those who love celery root and those who have never tried it. Meaning, no one has ever told me they don’t like celery root.

Not liking celery root would be like not liking Breaking Bad. You don’t want to be one of those people.

Roasted Celery Root and Carrots with Parlsey, Dill, and Lemon

Given my love for celery root, I’m not sure why I haven’t posted more recipes using the vegetable.

That’s not true, I know why. It’s a pain in the beehive to clean and peel. But once you break the seal, it’s so worth the effort.

I was eyeing the root section in my grocery store last week, and while I normally pass by celery root (celeriac), I was all, “hot daaaawg, I haven’t whipped up a celery treat in ages!” So I brought a couple home and what happened next is what you see right here.

Roots + Herbs + Roast it like you mean it. …

Roasted Celery Root and Carrots with Parsley, Dill, and Lemon

…slash eat it like a rock star.

Let’s dig a little deeper on celery root, folks. Here’s what you need to know –

Celery Root 101:

What the haystack is celery root?: Celery root, known as celeriac, turnip-rooted celery, or knob celery, is related to celery, and is a considered a bulbous root vegetable.

What does celery root taste like?: Celery on steroids. It has a deep celery, nutty flavor, with a creamy, somewhat potato-y texture.

How to cook with celery root: Because celery root is surrounded by a thick, gnarled peel, it needs to scrubbed and peeled using a sharp knife. A potato peeler won’t break the stride, oh no; so I recommend using a pairing knife to remove the peel. My favorite way of preparing celery root is chopping it and roasting it on its own or along with other vegetables. I also like to steam it and puree it into celery root mash (which is an excellent replacement for mashed potatoes) or into soup. While you could absolutely use celery root raw, I prefer it in its cooked form.

How to select celery root: Choose roots that are hard and don’t give when you squeeze them. Make sure the stalks coming out are green and snappy. Because celery root is a hearty vegetable, you can store it in a root celery or in a plastic bag inside of your refrigerator for quite a long; however, I read that as celeriac ages, the nutrients fade, so it is best to use them within 5 to 7 days of purchase.

Health Benefits of Celery Root: Celery root is full of Vitamin K, antioxidants such as Vitamin C, beta-carotene and manganese, folate, and potassium. It helps provide regularity in your digestive system and is a heart-healthy food.

Roasted Celery Root and Carrots with Parsley, Dill, and Lemon

The only thing I would have done differently for this recipe is I would have made about five times the volume.

I got a liiiiittle carried away with the eating portion of the recipe development process. As in, I probably shouldn’t have consumed the whole batch in one sitting, but I went ahead and did so anyway.

Have you heard? Celery root is the new sweet potato.

Roasted Celery Root and Carrots with Lemon, Parsley, and Dill

Roasted Celery Root and Carrots with Parsley and Dill

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Julia
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Ingredients

  • 2 cups medium-sized celery roots peeled and chopped (3 )
  • 2 cup large carrots peeled and chopped (1 )
  • ½ yellow onion sliced
  • 2 tablespoons grapeseed oil
  • ¼ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons fresh dill chopped

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Scrub the celery root well, and using a sharp knife, carefully cut the skin off. Chop the celery root into ¼” to ½” cubes.
  3. Rinse the carrots, peel them, and slice them diagonally.
  4. In a mixing bowl, toss together the celery roots, carrots, and onion in the grapeseed oil and salt.
  5. Spread the veggies on a large baking sheet and roast for 25 minutes. Remove from the oven, stir well, and roast an additional 10 minutes or until roots are browned and fully cooked.
  6. Place the veggies in a serving bowl and add the lemon juice, parsley, and dill. Toss everything together and serve.

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Comments

  1. DessertForTwo

    So dude. I can’t eat raw celery because it burns my stomach for some reason. Same thing with raw apples (potassium burn?) ANYWAY, so I eat cooked celery root all the dang time. I love it! Thanks for another recipe for it 🙂

    1. Julia Post author

      Raw apples do that to me from time to time! But raw celery? That’s ridic, sorry lady! So glad you’re into the celery root. It’s pretty much the bee’s knees 😉

  2. Sarah @ Making Thyme for Health

    That’s so true! I used to be on the side that hadn’t tried it but I used it in a recipe a while back and now I love it. Although, I can’t remember what the hell I put it in. Something with red wine, I think? Haha- food blogger problems.

    I’m pretty sure I didn’t roast it though so I’ll have to give it a try. It looks like the perfect side dish for fall, I love it!

  3. Danae @ Recipe Runner

    Poor little celery root. I think people are afraid of it’s not so attractive exterior so they don’t try it. I really enjoy it, especially roasted. Your version with the added carrots, parsley, and dill looks incredible!

  4. francesca

    It’s like the ugly duckling of cauliflour’s cousin. Same nutty taste, no? I made GIANT soups from a bulb for a whopping .75 cents. Its greatttt 🙂

  5. Joanne

    So….I am actually one of those people who doesn’t like celery root. It’s just…CELERY. Blech. I can’t help it. Don’t hate me! But I would totally have this with sweet potatoes instead. And love it.

Comments are closed.