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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 store, 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
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
Ingredients
-
2
1-pound celery roots, peeled, each cut into 4 wedges
-
2
tablespoons grapeseed or other neutral oil
Directions
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01Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray. On the prepared baking sheet, toss the celery root wedges with the grapeseed oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast until the wedges are lightly browned and a skewer inserted into the center meets a little resistance, about 20 minutes.
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