Roasted Celery Root with Yogurt and Sesame Seeds

For caramelized exteriors and creamy interiors, we roast sliced celery root at a high temperature on a low oven rack.

Roasted Celery Root with Yogurt and Sesame Seeds
SERVES 6 VEG
WHY THIS RECIPE WORKS Celery root is native to the Mediterranean, but it is often overlooked as a vegetable side. We wanted to bring this root vegetable to the table and highlight its herbal flavor and pleasant, creamy texture. To unlock the unique flavor of the celery root, we found that roasting was best. By cooking slices on the bottom oven rack at a high temperature, we were able to caramelize the exteriors and concentrate the flavor perfectly. Tangy yogurt, with reinforced brightness from both lemon juice and zest, complemented the rich and savory celery root. To finish, we sprinkled an aromatic combination of toasted sesame seeds, coriander, and dried thyme over the top before adding whole cilantro leaves to freshen the dish.

3 celery roots (2½ pounds), peeled, halved, and sliced ½ inch thick
3 tablespoons extra-virgin olive oil
Salt and pepper
¼ cup plain yogurt
¼ teaspoon grated lemon zest plus 1 teaspoon juice
1 teaspoon sesame seeds, toasted
1 teaspoon coriander seeds, toasted and crushed
¼ teaspoon dried thyme
¼ cup fresh cilantro leaves

1. Adjust oven rack to lowest position and heat oven to 425 degrees. Toss celery root with oil, ½ teaspoon salt, and ¼ teaspoon pepper and arrange in rimmed baking sheet in single layer. Roast celery root until sides touching sheet toward back of oven are well browned, 25 to 30 minutes. Rotate sheet and continue to roast until sides touching sheet toward back of oven are well browned, 6 to 10 minutes.
2. Use metal spatula to flip each piece and continue to roast until celery root is very tender and sides touching sheet are browned, 10 to 15 minutes.
3. Transfer celery root to serving platter. Whisk yogurt, lemon zest and juice, and pinch salt together in bowl. In separate bowl, combine sesame seeds, coriander seeds, thyme, and pinch salt. Drizzle celery root with yogurt sauce and sprinkle with seed mixture and cilantro. Serve.

Peeling Celery Root

1.Using chef’s knife, cut ½ inch from both root end and opposite end of celery root.

2.Turn celery root so 1 cut side rests on board. To peel, cut from top to bottom, rotating celery root while removing wide strips of skin.

 

 

Vegetarian & Vegan

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