Roasted Celery Root with Yogurt and Sesame Seeds
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If you have never eaten celery root you are in for a treat. When roasted, that knobby looking root turns into a creamy, herbally flavored delight. It is naturally low in calories, a good source of fiber and an excellent source of vitamins K, vitamin B6 and phosphorus. Fabio and I will fight over the last slice of this dish!
MAKES: 6 Servings
PREP/COOK TIME: 60 Minutes
INGREDIENTS
2 1/2 pounds celery root, peeled, halved, and slice 1/2 inch thick
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/4 cup plain fat free Greek yogurt
1 teaspoon grated lemon zest
1 Tablespoon lemon juice
1 Tablespoon toasted sesame seeds
1 Tablespoon toasted coriander seeds, crushed
1/2 teaspoon dries thyme
1/4 cup fresh cilantro leaves
DIRECTIONS
Position a rack to the lowest position and preheat oven to 425 degrees.
In a large bowl, toss celery root with the olive oil, half the salt and half the pepper. Arrange the slices in a single layer on a rimmed baking sheet. Roast the celery root until the slices at the back of the sheet are well browned, about 25 to 30 minutes. Rotate the pan and continue to roast for an additional 10 minutes until the back slices are browned.
Remove the sheet and flip the celery slices and continue to roast until the slices are very tender about an additional 10 to 15 minutes.
Meanwhile whisk yogurt, lemon zest, lemon juice and a pinch of salt together in a bowl. In a separate bowl, combine sesame seeds, coriander seeds, thyme, and a pinch of salt.
When celery root in done, transfer to a serving platter. Drizzle with the yogurt mixture, sprinkle with the seed mixture and cilantro. Serve.
