Celery roots, also known as celeriac, is an odd vegetable. This cousin of celery puts all its energy into growing a large knobby tuber rather than stalks. The flavor is remarkably similar to that of the tough outer stalks of celery, but the texture is that of a root vegetable, making it perfect for combining with potatoes. Look for celery root in the market from September through May.
SERVES 6
INGREDIENTS:
- 2 pounds small new potatoes, halved
- 1 celery root (about 1 pound), peeled and cubed
- 6 shallots, sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh thyme leaves
- Coarse sea salt or kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- Combine the potatoes, celery root, and shallots in a large bowl. Sprinkle with the oil and thyme. Toss to coat. Arrange in a single layer in the pan.
- Roast for about 40 minutes, until the vegetables are lightly browned and tender when pierced with a fork, stirring or shaking the pan occasionally for even cooking.
- Transfer to a serving bowl or platter. Sprinkle with salt and pepper to taste and serve hot.
