Time: 40 min.
Complexity: easily
Servings: 4

Roasting celery root in the oven helps bring out its natural sweetness, which balances out that distinctive celery flavor. The longer you roast it, the sweeter it becomes. Sprinkle the cooked celery root with pomegranate seeds. They'll add a touch of tartness and vibrant color to this winter side dish.

Ingredients:

• 1 large celery root (1.1 kg), peeled and diced
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 1 tsp cumin seeds, lightly crushed
• 1 cup fresh parsley leaves
• 1/3 cup fresh pomegranate seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

celery root, pomegranate, parsley, cumin

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Preparation:

Step 1
• Place a rack with a baking sheet on the middle shelf of the oven and preheat the oven to 220°C.
Step 2
• In a large bowl, combine the celery root, oil, cumin, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Carefully remove the hot baking sheet from the oven and spread the celery on it in an even layer.
Step 3
• Roast until the celery root is golden brown and very tender, about 25 minutes, stirring occasionally. Transfer to a serving bowl and sprinkle with parsley and pomegranate seeds. Drizzle with olive oil and serve.

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