Sesame and Soy-Glazed Roasted Celery Root | Christopher Kimball’s Milk Street

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Milk Street Recipe

Sesame and Soy-Glazed Roasted Celery Root

1 hour 10 minutes 35 minutes active

Sesame and Soy-Glazed Roasted Celery Root

Celery root—also known as celeriac—has a parsnip-like texture and mild celery-like flavor. At the grocery story, look for firm 1-pound roots that are evenly round and not too knobby; the knobs make peeling off the tough skin more challenging. Though often served raw, celery root becomes soft and tender when roasted and browning develops sweet, nutty notes. For this recipe, we cut the roots into wedges for relatively fast, even cooking and amp up the flavor with a glaze containing mirin, sugar, soy and sesame oil. But we hold off on brushing the wedges until midway through roasting to prevent scorching.

4

Servings

Tip

Don’t forget to flip the celery root often during the second half of the roasting time, reapplying glaze each time so the wedges are evenly coated all over. Some of the glaze may collect on the baking sheet and burn, but the celery root itself will be perfectly roasted.

1 hour 10 minutes

35 minutes active

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