Julienne Of Sesame Carrots And Celery Root Recipes

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ROASTED CELERY ROOT AND CARROTS



Roasted Celery Root and Carrots image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 teaspoon hot paprika
Kosher salt
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley

Steps:

  • Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
  • Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
  • Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
  • After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

JULIENNE OF SESAME CARROTS AND CELERY ROOT



Julienne of Sesame Carrots and Celery Root image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Carrot     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 pound celery root, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1 tablespoon black sesame seeds
1 tablespoon toasted white sesame seeds
1 tablespoon oriental sesame oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Steps:

  • Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.

JULIENNE OF WINTER ROOT VEGETABLES



Julienne of Winter Root Vegetables image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 medium onion, cut into fine julienne
2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne
2 medium carrots, peeled and cut into 2 x 1/4inch julienne
8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne
Salt, sugar and freshly ground black pepper
Juice of 1 large lime

Steps:

  • In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
  • Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
  • Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.

BAKED CELERY ROOT AND CARROTS



Baked Celery Root and Carrots image

Provided by Moria Hodgson

Categories     side dish

Time 1h20m

Number Of Ingredients 3

1 tablespoon sesame oil
6 medium-sized carrots, scraped
6 small celery root, peeled

Steps:

  • Put the oil in the Romertopf and add the vegetables. Cover and place in a cold oven.
  • Turn heat up to 425 degrees and bake for 1 hour 15 minutes. The carrots should caramelize.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 7 grams

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