BAKED CELERY ROOT
4 servings
Baking celery root whole results in a texture much like a baked potato, and can be served the same way. They may also be twice-baked. Surprisingly, the skin sometimes turns out tender enough to eat. For a crisper, browned result, peel the root, cut into wedges or chunks, and roast as for carrots.
Preheat the oven to 350°F.
Trim, scrub, and pat dry:
- 2 medium celery roots (about 2 pounds)
Brush with:
- 2 tablespoons olive oil
Place in an 8-inch square baking pan and roast, uncovered, until tender all through when pierced with a thin skewer, about 1 hour. Turn with tongs after 30 minutes.
To serve, slice the roots in half and mash the centers just enough to absorb butter or a sauce, and drizzle with:
- 4 to 6 tablespoons (½ to ¾ stick) butter, melted, or Brown Butter
Sprinkle with:
- Salt and pepper to taste
- Minced parsley