Roasted Celery Root with Yogurt and Sesame Seeds
By America's Test KitchenPublished on March 16, 2021
Time
1¼ hours
Yield
Serves 6
Ingredients
3 celery roots (2½ pounds), peeled, halved, and sliced ½ inch thick3 tablespoons extra-virgin olive oil Salt and pepper ¼ cup plain yogurt ¼ teaspoon grated lemon zest plus 1 teaspoon juice1 teaspoon sesame seeds, toasted1 teaspoon coriander seeds, toasted and crushed¼ teaspoon dried thyme ¼ cup fresh cilantro leaves
Instructions
- 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.
- 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.
- 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.
Time
1¼ hoursYield
Serves 6Ingredients
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
Ingredients
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
Ingredients
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
Why This Recipe Works
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.
Instructions
- 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.
- 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.
- 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.
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