Roasted Celeriac, Carrots and Zucchini

Sarah’s Rap: I LOVE roasted vegetables. I’m not exaggerating. When I was a kid I told my sister I loved lima beans, so she told me if I loved them so much I should marry them. I have a distinct memory of waltzing with the pan of lima beans while Melissa hummed the wedding march. Well, these days, I’d do the same with roasted veggies! When I am on vacation and I can’t find a restaurant that serves them, I have serious withdrawals and that’s the first thing I make when I return. I just went camping over the weekend and took some of the below recipe along with me in the cooler. I warmed them up on the camp stove until sizzling and enjoyed them on a bed of lettuce with a grilled bison burger. It was delicious! I don’t think I’ve met a roasted veggie that doesn’t pair well with whatever meat I happen to be having for dinner.

One lesser known vegetable out there is called celeriac, or celery root, which is a variety of celery that is cultivated for the root, rather than the celery stalks. Roasted, it has a texture sort of like a potato, but with a light flavor of celery. It is perfect for roasting and I find it an ideal pairing with carrots and zucchini. This roasted vegetable dish pairs well with chicken, beef and pork. I even sometimes throw it cold on top of a salad for a more filling lunch.

The trick with baking a quick-cooking vegetable like zucchini and something which requires a bit more time, as the carrots and celeriac do in this recipe, is to add the zucchini after the carrots and celeriac have cooked for a bit. This way the zucchini is not mushy. I add in the shallots and garlic with the zucchini so they don’t burn.

I hope that you enjoy this dish. It makes enough for a couple of meals. Reheat them in a toaster oven with a little olive oil until sizzling for best results (or in leftover bison, beef or bacon grease like I did last night).

Roasted Celeriac, Carrots and Zucchini

  • 2 tablespoons olive or melted coconut oil
  • 1 large celeriac (celery root), peeled and chopped into 3/4″ cubes
  • 3 large carrots, peeled and sliced at an angle, in 1/2″ slices
  • 1/4 teaspoon sea salt
  • 2 large zucchini, chopped into 1/2″ chunks ( I prefer to remove the seedy middle)
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped sage

Preheat oven to 425 degrees.

Peel and chop celeriac and carrots, In a large bowl, mix celeriac, carrots, oil and salt. Stir until mixed. Spread onto a sheet pan. Bake in preheated oven for 15 minutes ( I like to cook on the top or bottom rack so they brown a bit, but if you do this, check after 10 minutes and you may want to flip them if browned enough!)

While baking, chop the rest of the vegetables and herbs. Remove pan from oven. Add zucchini, shallots, garlic and herbs and mix well.

Return pan to oven and roast 10-15 minutes, flipping once part-way through. Remove from oven once all veggies are all tender and they’ve reached the desired degree of browning.

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I hope you enjoy this recipe! Please share your feedback!

Sarah

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