This dish can be baked along with Pork Loin with Morel Stuffing, but it should go into the oven about 30 minutes before the loin does. Transfer the celery root to the lower third of the oven after 30 minutes so that the loin can be put in the upper third.
Recipe information
Yield
Serves 6
Ingredients
4 pounds (about 3) celery root (sometimes called celeriac)
1/3 cup vegetable oil
2 teaspoons salt
Preparation
Step 1
Preheat oven to 425° F.
Step 2
Trim and peel celery root and cut into 1-inch pieces. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes. Stir celery root and reduce temperature to 375° F. Transfer pan to lower third of oven if cooking loin. Roast celery root, stirring after 30 minutes, 1 hour more.
