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After reading my last recipe intro, you’ll know that this is much more up my alley. I personally never ate roasted celery root before this, but I figured it was time to try. I started off by baking the celery root on a lower temperature because I wasn’t sure how fast it would cook, and then I raised the temperature to char it a bit.
2 tablespoons oil
3 tablespoons Tonelli Red Wine Vinegar
2 cups cubed celery root
2 cups cubed zucchini
salt, to taste
pepper, to taste
pistachios, crushed, for garnish
Preheat oven to 375°F (190°C).
In a large bowl, mix oil and vinegar. Toss with cubed vegetables.
Spread vegetables onto a metal baking sheet with low sides. (You’ll probably have excess oil, but make sure to not let that get in the pan or it might steam your veggies.)
Add salt liberally and sprinkle with pepper. Bake for 20 minutes, then raise the temperature to 450°F (230°C), and bake for another 10 minutes.
Photography by Moishe Wulliger Styling by Renee Muller
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