Celery Root With Coriander

January 17, 2020

Celery juice has been the super star in this vegetable family as of late, but we think this family has a lot more to offer. Meet the celery root aka celeriac. Celery root isn’t going to win any beauty contests. It can also be intimidating to prepare, with its hairy, hoary exterior and fibrous flesh. But this easy, genius preparation lets its generous flavor unfold with almost no advance preparation—just passive time in the oven. It’s vegan, gluten free, and a great way to use ugly vegetables…and yes, the skin is even edible!

• 1 large (or three small) celery root (celeriac), hairy roots trimmed off, scrubbed clean but unpeeled
• 3 TBS olive oil, plus extra for serving
• 1 ½ tsp whole coriander seeds, lightly crushed (use the bottom of a pan on a cutting board)
• Flaky sea salt
• 1 lemon, cut into wedges, for serving

1. Preheat oven to 375°
2. Prick the celery root all over with the tip of a sharp knife. Place the root(s) in a baking dish and rub generously with the oil, coriander seeds, and 2 tsp. salt. Roast for 2 ½ - 3 hours, basting every 30 minutes until the celery root is soft to the core and golden brown on the outside.
3. Cut into wedges and serve with lemon wedges, a swirl of oil, a sprinkle of salt for good measure.

Recipe by Local Roots NYer Claiborne Mildé @butteredbreadblog

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