Meanwhile, place celery root, carrots, shallots, apple and cabbage on a baking sheet. Toss with oil and season with salt. Spread veggies on sheet in a single layer and roast on center rack until ...

Roast each vegetable separately as they take different amounts of time to cook. Generally, the turnips and celery root will cook first, next are the carrots, and the parsnips and rutabagas will be ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Food & Wine / Getty Images Celery root has a subtle celery-like taste ...

I’ve gone on record with my tendency to resist peeling potatoes, carrots ... but not peel the celery root before roasting it. In Ottolenghi’s case, the root gets roasted whole for a ...

Toss the turnips and celery root with about half a tablespoon of the olive oil and a pinch of sea salt and spread them on another baking sheet. 2. Roast all the prepared vegetables in the hot oven ...

6-8 parsnips, peeled, cut into 1/2-inch cubes 4 carrots, peeled, cut into 1/2-inch cubes 1 celery root (celeriac), trimmed, peeled, cut into 1/2-inch cubes 1/2 cup minced fresh celery leaves or ...

In a medium bowl, toss celery root, celery, onions ... cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Audrey Morgan is an associate food editor at Food & Wine with over ...