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Showing 1-3 of 3
on May 20, 2009
I like the carmelized flavor that roasting gives the celery root!! It was perfectly cooked with this time and golden brown. Celery root (celeriac) is kind of hard to peel, you really need to do it with a knife and if you leave any of the outer brown part in the roasting, it is tough and woody if you get some in your mouth so be sure and peel it well of the brown outer skin. I found that the salt was really absorbed in roasting and it needed a little dusting of salt upon plating. This is a very rich flavor for a vegetable side. I think I will roast fewer next time within another roasted vegetable dish because you can't eat a lot of just celery root but it does taste good!!! Served this with roast chicken and new potatoes. Thanks for posting!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 28, 2013
I've never tried celery root before, but wanted to check it out so I can add more vegetable variety to my diet. Ipeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 29, 2009
YUM! I always make celery root puree as an alternative to mashed potatoes (the low carb alternative). But when I friend told me her hubby roasted it I came right to recipezaar to find a roasted celery root recipe. Viola! So easy and so yummy. Chef*Lee's review is 100% right, the carmelized flavor is lovely. A new additional to my staple menu.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (316 g)
Servings Per Recipe: 6