Easiest Way to Make Celery Root Fries Nutrition

Root Veggie Bake

Once you're home, store your celery root in the vegetable drawer of your refrigerator.

Recipe Summary Root Veggie Bake

If you want an Indian twist on the classic root vegetable bake, then this is a scrumptious alternative. I found that leaving it overnight to cool and then slow cooking it the next day blended the flavors beautifully.

Ingredients | Celery Root Fries Nutrition

2 large red onions, each cut into 8 wedges

2 large carrots, cut into 1/2-inch slices

1 ½ large sweet potatoes, cut into 3/4-inch slices, then into thirds

½ large rutabaga, peeled and cut into 3/4-inch cubes

½ cup olive oil

3 tablespoons butter, melted, or more to taste

1 ½ teaspoons curry powder

¾ teaspoon ground turmeric

½ teaspoon salt

½ teaspoon ground cumin

Directions

Preheat oven to 450 degrees F (230 degrees C).

Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.

Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.

To make this recipe go from good to great, let it cool and refrigerate it (covered) over night. Transfer to a slow cooker and cook on High for 3 1/2 hours before serving.

Info | Celery Root Fries Nutrition

prep: 20 mins cook: 40 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Root Veggie Bake

Side Dish, Vegetables, Sweet Potatoes,