Knobby and bulbous, celeriac root is a member of the celery family. But don’t let its looks intimidate you. Cut away the outer peel, soak it briefly in water and some vinegar to prevent browning, and then add it to roasting pans, soups and stews. Or eat it grated raw in salads for an added earthy taste.
Recipe Type: Side Dish
Author: Dina Deleasa-Gonsar
- 1 celeriac root bulb, peeled and sliced thin
- 1 golden beet bulb, peeled and sliced thin
- 1 bunch radishes (about 6–8), sliced thin
- 1 cup rainbow carrots, sliced (If you can’t find mixed rainbow carrots at the grocery store, orange carrots are fine.)
- ½ cup red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 2 cups pearled couscous, cooked and drained according to package directions
- 2 cups arugula, packed
- 2 tablespoons horseradish root, grated
- 3 tablespoons crème fraiche
- 1⁄3 cup olive oil
- 1 teaspoon honey
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- Preheat oven to 400°.
- Place root vegetables and onion in a mixing bowl. Add oil, salt and pepper. Toss vegetables to evenly coat; then spread onto a large baking sheet. Bake 45 minutes, tossing vegetables every 20 minutes.
- In a mixing bowl, whisk together all dressing ingredients.
- To assemble: On a large platter, lay down couscous first. If couscous seems dry or stuck together, drizzle in some olive oil and mix before placing on the platter. Add arugula.
- Arrange roasted vegetables over arugula. Top with some of the dressing, or set the dressing aside, allowing people to add it to their liking.
PER SERVING: 189 CAL; 3G PROTEIN; 10G FAT; 22G CARB (5G SUGARS); 433MG SODIUM; 3G FIBER (NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)
Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients. See more of her creations at dishitgirl.com.