Skip to main content
Epicurious
Gourmet

Roasted Celery Root, Red Onions, Mushrooms, and Sage

3.5

(6)

Recipe information

  • Yield

    Serves 6

Ingredients

3 medium red onions (about 1 1/2 pounds total)
3 pounds celery root (sometimes called celeriac)
5 tablespoons olive oil
2 teaspoons coarse salt
1 pound small white mushrooms
1/2 pound assorted fresh exotic mushrooms such as chanterelles and Portobellos
3 tablespoons chopped fresh sage leaves

Preparation

  1. Step 1

    Preheat oven to 400° F.

    Step 2

    Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.

    Step 3

    In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.

    Step 4

    Season vegetables with salt and pepper.

TagsCelery RootRoot VegetableVegetableRed OnionOnionMushroomSageHerbs & SpicesChanterelle MushroomPortobello MushroomSideMainDinnerLunchVeganVegetarianNut FreeDairy FreeGluten FreeMeal PrepEasyRoastGourmet
Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.