Roasted Celery Root with Chimichurri
By Steve DunnPublished on November 29, 2021
Time
1¾ hours
Yield
Serves 6 to 8
Ingredients
1 large celery root (2 pounds), trimmed and halved, divided2 teaspoons table salt, divided¼ teaspoon pepper, divided6 tablespoons hot water, divided2 tablespoons unsalted butter, melted, divided2 teaspoons dried oregano 1⅓ cups fresh parsley leaves ⅔ cup fresh cilantro leaves 6 garlic cloves, minced½ teaspoon red pepper flakes ¼ cup red wine vinegar ½ cup plus 3 tablespoons extra-virgin olive oil, divided
Before You Begin
Serve as an hors d’oeuvre or a side dish.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Stack two 16 by 12-inch sheets of aluminum foil. Sprinkle 1 celery root half with ¼ teaspoon salt and ⅛ teaspoon pepper, place cut side down in center of foil, and drizzle with 1 tablespoon hot water and 1 tablespoon melted butter. Crimp foil tightly around celery root to seal; transfer to rimmed baking sheet. Repeat with 2 sheets of foil, remaining celery root half, ¼ teaspoon salt, remaining ⅛ teaspoon pepper, 1 tablespoon hot water, and remaining 1 tablespoon melted butter.
- Roast celery root until tender and skewer inserted in center meets little resistance (you will need to unwrap foil to test), 1 hour to 1 hour 20 minutes, rotating sheet halfway through roasting.
- Meanwhile, combine oregano, 1 teaspoon salt, and remaining ¼ cup hot water in small bowl; let sit for 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add oregano mixture and vinegar and pulse until combined. Transfer to bowl and slowly whisk in ½ cup oil until incorporated. Set aside chimichurri.
- Carefully open foil packets to allow steam to escape and let sit until cool enough to handle, about 15 minutes. Using your hands, break celery root into rough 1-inch chunks. Heat 1½ tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add half of celery root chunks; sprinkle with ¼ teaspoon salt; and cook, turning occasionally, until well browned on all sides, 6 to 8 minutes. Transfer celery root to serving platter and tent with foil to keep warm. Repeat with remaining 1½ tablespoons oil, celery root, and ¼ teaspoon salt. Drizzle with chimichurri. Serve.
Time
1¾ hoursYield
Serves 6 to 8Ingredients
1 large celery root (2 pounds), trimmed and halved, divided
2 teaspoons table salt, divided
¼ teaspoon pepper, divided
6 tablespoons hot water, divided
2 tablespoons unsalted butter, melted, divided
2 teaspoons dried oregano
1⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup plus 3 tablespoons extra-virgin olive oil, divided
Ingredients
1 large celery root (2 pounds), trimmed and halved, divided
2 teaspoons table salt, divided
¼ teaspoon pepper, divided
6 tablespoons hot water, divided
2 tablespoons unsalted butter, melted, divided
2 teaspoons dried oregano
1⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup plus 3 tablespoons extra-virgin olive oil, divided
Ingredients
1 large celery root (2 pounds), trimmed and halved, divided
2 teaspoons table salt, divided
¼ teaspoon pepper, divided
6 tablespoons hot water, divided
2 tablespoons unsalted butter, melted, divided
2 teaspoons dried oregano
1⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup plus 3 tablespoons extra-virgin olive oil, divided
Why This Recipe Works
An innovative but easy two-step oven- and pan-roasting method creates a rustic, satisfying side dish that highlights the flavor and texture of celery root. We started by halving the root—no peeling required. We wrapped both halves in tightly sealed foil packets along with butter, water, salt, and pepper. With heat and time, the rough, tough exterior of the vegetable broke down, and after a little more than an hour of roasting in a 400-degree oven, the entire root was rendered creamy, tender, and aromatic. After removing the cooled halves from the foil packets, we broke them apart by hand into random, jagged chunks, which provided greater surface area for crisping up during the final stovetop step. For the chimichurri, we anchored bright red wine vinegar and fresh herbs in rich and fruity extra-virgin olive oil and spooned a generous amount over the tops of the roasted pieces.
Before You Begin
Serve as an hors d’oeuvre or a side dish.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Stack two 16 by 12-inch sheets of aluminum foil. Sprinkle 1 celery root half with ¼ teaspoon salt and ⅛ teaspoon pepper, place cut side down in center of foil, and drizzle with 1 tablespoon hot water and 1 tablespoon melted butter. Crimp foil tightly around celery root to seal; transfer to rimmed baking sheet. Repeat with 2 sheets of foil, remaining celery root half, ¼ teaspoon salt, remaining ⅛ teaspoon pepper, 1 tablespoon hot water, and remaining 1 tablespoon melted butter.
- Roast celery root until tender and skewer inserted in center meets little resistance (you will need to unwrap foil to test), 1 hour to 1 hour 20 minutes, rotating sheet halfway through roasting.
- Meanwhile, combine oregano, 1 teaspoon salt, and remaining ¼ cup hot water in small bowl; let sit for 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add oregano mixture and vinegar and pulse until combined. Transfer to bowl and slowly whisk in ½ cup oil until incorporated. Set aside chimichurri.
- Carefully open foil packets to allow steam to escape and let sit until cool enough to handle, about 15 minutes. Using your hands, break celery root into rough 1-inch chunks. Heat 1½ tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add half of celery root chunks; sprinkle with ¼ teaspoon salt; and cook, turning occasionally, until well browned on all sides, 6 to 8 minutes. Transfer celery root to serving platter and tent with foil to keep warm. Repeat with remaining 1½ tablespoons oil, celery root, and ¼ teaspoon salt. Drizzle with chimichurri. Serve.
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