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Roasted Celery Root with Onions and Peppers

Roasted Celery Root with Onions and Peppers

celery root with peppers

During one of my mother’s visits in town...

I was trying to brainstorm various vegetable dishes with her to make things new and exciting for my lunch hour. My mother asked me if I ever tried celery root before.

Celery Root? I asked.

Did my mother just ask me if I ever ate the root of the celery stalk? Is that even edible?

Of course, I knew it was edible because of vegetables that are staples in many American homes such as carrots, potatoes, and turnips that are indeed roots. It was just that I had never heard of celery root before and could not fathom its existence. My mother obviously sensed my apprehension to explore this foreign (well, foreign to me) vegetable and vowed to hand hold me through the experience which was the discovery of celery root.

I will admit...

I was at first very intimidated at first sight. The root was bulky, heavy, twice the size of an apple and heavy as a pineapple. It did not look like something you would want to accidentally drop in the kitchen because you could probably hurt yourself... really bad.  And even worse, it has a very thick ugly skin that looked almost impossible to slice through.

With the right knife however, I learned how to gently carve off the thick skin and uncover the white potato looking vegetable and discover its wonderful taste.

Though it looks like a big spherical potato...

Celery root has a taste not far from the actual celery and has a texture of a white potato but instead of being creamy, it’s slightly choppy.

Celery root, also known as celeriac is one of Europe’s best secrets in Mediterranean dining.

Do not let the large warty knob fool you. Once you peel off the exterior, you uncover a vegetable that looks like a spherical potato but has a taste not far from the celery stalk that blossoms from it. A bite of this vegetable after it’s cooked is warm bliss in your tummy. It’s light, yet has a powerful flavor. It is commonly used for soups and casseroles. It does not spike your blood sugar as a white potato would and contains several nutrients such as Vitamin K, iron, calcium, phosphorous and manganese.

What’s best about celery root is that it has a long shelf life unpeeled and stored in a cool area.

Add it to your chicken or vegetable soups, steam it and top it off with some fresh scallions and olive oil, or roast it with fresh apples, but here’s a recipe that is hearty, yet light, very flavorful and brings an aesthetic to your kitchen table with its arrangement of color.

 

2 celery roots peeled and chopped

1 orange pepper

1 yellow pepper

1 small yellow onion

½ cup of chopped scallions

1 tbsp of chopped rosemary

1 tsp salt

1 tsp cracked pepper

½ cup olive oil

 

mix all ingredients except the olive oil in a bowl. Once vegetables and seasoning is mixed well, pour celery root mixture in large casserole pan. Top with olive oil and cover. Bake at 350 degrees for 20 minutes. Uncover and bake for an additional 20 minutes.

 

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