Danny Kim
There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
Recipe information
Yield
4 Servings
Ingredients
2 medium celery roots (celeriac), peeled, cut into 1½” pieces
2 tablespoons walnut oil or olive oil
Kosher salt and freshly ground pepper
1 tablespoon cider vinegar
2 tablespoons chopped toasted walnuts (for serving)
Fresh thyme leaves (for serving)
Preparation
Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme.
