Why this recipe works an innovative but easy two-step oven-roasting and pan-roasting method creates a rustic, satisfying side dish that highlights the flavor and texture of celery root. We started by scrubbing and halving the root—no peeling required. We wrapped both halves in tightly sealed foil packets along with butter, water, salt, and pepper. With heat and time, the rough, tough exterior of the vegetable broke down, and after a little over an hour of roasting in a 400-degree oven, the entire root was rendered creamy, tender, and aromatic. After removing them from the foil packets, we broke the halves apart by hand into random, jagged chunks, providing greater surface area for crisping up during the final stovetop step. For the chimichurri, we anchored bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil, and spooned a generous amount over the tops of the roasted pieces.
SERVES: 6 to 8
TOTAL TIME: 1 hour 45 minutes
INGREDIENTS:
- 1 large celery root (2 pounds), trimmed and halved
- Salt and pepper
- 2 tablespoons unsalted butter
- 6 tablespoons hot water
- 2 teaspoons dried oregano
- 1⅓ cups fresh parsley leaves
- ⅔ cup fresh cilantro leaves
- 6 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup plus 3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 400 degrees. Stack two 16-by 12-inch sheets of aluminum foil. Season 1 celery root half with salt and pepper, place cut side down in center of foil, and drizzle with 1 tablespoon butter and 1 tablespoon water. Crimp foil tightly around celery root to seal; transfer to rimmed baking sheet. Repeat with 2 sheets of foil, remaining celery root, remaining 1 tablespoon butter, and 1 tablespoon water.
- Roast celery root until tender and skewer inserted into center meets little resistance (you will need to unwrap foil to test), 1 hour to 1 hour 20 minutes, rotating sheet halfway through roasting.
- Meanwhile, combine remaining ¼ cup hot water, oregano, and 1 teaspoon salt in small bowl; let sit for 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse until combined. Transfer to bowl and slowly whisk in ½ cup oil until incorporated. Set chimichurri aside until ready to serve.
- Carefully open foil packets to allow steam to escape and let sit until cool enough to touch, about 15 minutes. Using your hands, break celery root into rough 1-inch chunks. Heat 1½ tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add half of celery root chunks and cook, turning occasionally, until well browned on all sides, 6 to 8 minutes. Transfer celery root to serving platter and tent with foil to keep warm. Repeat with remaining 1½ tablespoons oil and celery root; transfer to platter. Drizzle with chimichurri. Serve.
