Odd shaped and knobby, the root of the celery stalk is called celeriac. Although it’s not the most beautiful of the root vegetables, its subtle celery flavor is perfect for roasting. To prepare the celeriac, cut off both top and bottom ends so you have a flat base. With a sharp knife, cut vertical strips from top to bottom until you’ve removed all the skin. A vegetable peeler works too. When exposed to the air, the creamy flesh will turn brown, but can be prevented with a squeeze of lemon juice or drop of vinegar. The root can now be rinsed and cut into 1-inch pieces. The key to great roasted vegetables, is cutting the veggies all about the same size so they cook evenly. Leftover roasted vegetables make great hash for a post-Thanksgiving breakfast.
- 1 pound sweet potatoes, peeled and cut into 1 inch pieces
- 1 celery root, peeled and cut into 1 inch pieces
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 pound parsnips, peeled and cut into 1 inch pieces
- 2 onions, cut into 1 inch pieces
- 2 tablespoons chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- Kosher salt and fresh ground black pepper
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Combine all the vegetables, rosemary and olive oil in a very large bowl and toss to coat. Season generously with salt and pepper. Divide vegetable mixture between two heavy rimmed roasting trays or baking sheets. Place 1 sheet on each oven rack. Roast for 30 minutes, stirring occasionally. Reverse the positions of the baking sheets halfway through the baking time, for even cooking.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30-40 minutes longer. The vegetables can be prepared 3 hours ahead. Let the vegetables remain on the baking sheets at room temperature. Rewarm the vegetables at 425°F until heated through, about 20 minutes. Serves 8