In our house, no festive meal is complete without a selection of hearty and flavorful vegetable dishes. And this one most definitely makes the cut for this year’s holiday menu. Here, the lesser known celery root (also called celeriac) and carrots are given a fragrant, spiced-up lift with a combination of black mustard seeds, turmeric and toasted sesame oil.
Beneath the rough and knobbly exterior of this exotic celery is a smooth white interior, with a delicate, clean flavor. Set against the sweet, caramelized notes of roasted carrot, these two make an elegant pair. Along with the bright lick of color from the turmeric, you have the perfect celebration food.
Cut into french-fry like batons the vegetables roast quickly, making this a high impact but low maintenance dish. So more time for putting your feet up by the fire with your loved ones!
Nourish zero waste note: Keep the scrubbed celery root peels for veggie scrap stock
Roasted Celery Root and Carrots with Tumeric, Black Mustard Seeds and Toasted Sesame Oil
4 servings | Equipment: An 8 1/2 by 12-inch (22 x 30 cm) gratin dish or baking tray
Ingredients
2 large carrots, about 10 ounces (300 g) total
1 small celery root, peeled, about 10 ounces (300 g) total
1 tablespoon black mustard seeds
2 teaspoons ground turmeric
½ teaspoon fine sea salt
About 6 tablespoons toasted sesame oil
Method
1. Preheat the oven to 375° F (190°C). Arrange a rack in the center of the oven.
2. Cut both vegetables into French fry-sized rectangles. In a large bowl, thoroughly toss the vegetables with the mustard seeds, turmeric and salt. Add the sesame oil, tablespoon by tablespoon, until the vegetables are thorougly coated.
3. Transfer the coated vegetables to the gratin dish, in a single layer.
4. Place in the oven and roast until the vegetables are cooked through but still have a bit of crunch. While roasting, toss the vegetables several times to keep them moist and evenly coated. Taste for seasoning. The vegetables are best served right from the oven, for they may soften and shrink as they cool.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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