Side Dish
10 - 12 servings
30 minutes
30 minutes
Chef Andrew Faulkner
4 pounds celery root (sometimes called Celeriac)
1/3 cup vegetable oil
1 sprig Rosemary
2 teaspoons salt
Preheat oven to 425° F. Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and chopped rosemary, roast in middle of oven 30 minutes.
