Baked celery root with carrots

Votes: 80

Time: 55 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 317, total fat 15 G., saturated fats 2 G., proteins 6 G., carbohydrates 43 G., fiber 3 G., cholesterol 0 mg, sodium 480 mg, sugar 14 G.

Complete your holiday menu with a simple paprika-infused side dish.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1300 gr. celery roots, peel and cut into small cubes
1300 g carrots, peeled and cut into small pieces
2 tablespoons chopped fresh thyme
2 tbsp chopped fresh parsley
6 tbsp. l. olive oil
1 teaspoon hot paprika
Coarse salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a baking tray with high sides in the bottom of the oven and preheat to 220°C.
In a bowl, combine the celery root with a tablespoon of thyme, 4 tablespoons of olive oil, 1/2 teaspoon of hot paprika, and salt to taste. Place the celery root on a separate baking sheet lined with a double layer of foil, pinch the ends of the foil together, and seal tightly.

Place the baking sheet in the oven and roast the celery root until half-cooked, about 25 minutes.

Meanwhile, in a bowl, toss the carrots with the remaining 2 tablespoons of olive oil, 1 tablespoon of thyme, 1/2 teaspoon of the remaining hot paprika, and season with salt. Spread the carrots in an even layer on a preheated baking sheet, place in the oven, and roast until tender, about 35 minutes.
After 25 minutes, remove the foil-wrapped celery root, open it, and add it to the carrots. Bake the celery root, carrots, and parsley for another 15 minutes.

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