Roasted Celery Root with Walnuts and Thyme

Name: Roasted Celery Root with Walnuts and Thyme
Yield: 4 Servings
Ingredients: 2 medium celery roots (celeriac), peeled, cut into 1½” pieces; 2 tablespoons walnut oil or olive oil; Kosher salt and freshly ground pepper; 1 tablespoon cider vinegar; 2 tablespoons chopped toasted walnuts (for serving); Fresh thyme leaves (for serving)

By Dawn PerryPhotography by Danny Kim

December 26, 2014

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Danny Kim

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

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