Fennel Roasted Celery Root
  • 1 medium celery root
  • 1 tablespoon olive oil
  • 2 teaspoons fennel seeds, slightly crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  1. Preheat the oven to 350ºF.
  2. Celery root just like potatoes, once peeled and exposed to oxygen, they turn brown. Plan and prep all other aspects before tackling the celery root.
  3. Using a mortar and pestle*, slightly crush the fennel seeds, opening them and exposing their full flavor. Add the remaining spices and mix, set aside. Line a baking sheet pan with parchment paper (for easy cleanup) set aside.
  4. Peel and slice celery root into ⅛-inch thick half moon slices. See detailed instructions above. Drizzle parchment-lined sheet pan with half the oil.
  5. Lay slices down sporadically, leaving room between them to roast evenly. Sprinkle slices with half the seasoning mixture. Turn over the slices and season with remaining spice mix. Drizzle the remaining oil over the slices.
  6. Place the sheet pan on the floor of the oven for about 10 minutes, the pans direct exposure to the heat will roast the edges of the celery root, leaving them brown and crispy. Turn over the slices and roast them on the second side for an additional 5 minutes, being conscious not to forget about them. They can go from beautifully roasted to burnt in minutes.
Recipe by Between Carpools at https://betweencarpools.com/tired-usual-roasted-veggies-youll-love-roasted-celery-root/