Baked Celery Root and Carrots

By Moria Hodgson

Published March 17, 1981

Total Time
1 hour 20 minutes
Rating
4(15)
Comments
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Featured in: CUNNINGHAM AND CAGE AND A LIVELY DINNER

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Ingredients

  • 1 tablespoon sesame oil

  • 6 medium-sized carrots, scraped

  • 6 small celery root, peeled

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 141 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 6 grams fiber; 239 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the oil in the Romertopf and add the vegetables. Cover and place in a cold oven.

  2. Step 2

    Turn heat up to 425 degrees and bake for 1 hour 15 minutes. The carrots should caramelize.

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4 out of 5
15 user ratings
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Comments

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Leslie D

I wish I had a clue whether the celery roots are to be left whole. I cut my carrots lengthwise into halves. I cut my very large celery roots (I used two) into big chunks.

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