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Sesame and Soy-Glazed Roasted Celery Root

Sesame and Soy-Glazed Roasted Celery Root

By Courtney HillNovember 19, 2021

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    35 minutes active
  • Rating

Celery root—also known as celeriac—has a parsnip-like texture and mild celery-like flavor. At the grocery store, look for firm 1-pound roots that are evenly round and not too knobby; the knobs make peeling off the tough skin more challenging. Though often served raw, celery root becomes soft and tender when roasted and browning develops sweet, nutty notes. For this recipe, we cut the roots into wedges for relatively fast, even cooking and amp up the flavor with a glaze containing mirin, sugar, soy and sesame oil. But we hold off on brushing the wedges until midway through roasting to prevent scorching.

Tip

Don’t forget to flip the celery root often during the second half of the roasting time, reapplying glaze each time so the wedges are evenly coated all over. Some of the glaze may collect on the baking sheet and burn, but the celery root itself will be perfectly roasted.

Ingredients
  • 2

    1-pound celery roots, peeled, each cut into 4 wedges

  • 2

    tablespoons grapeseed or other neutral oil

  • Kosher salt and ground black pepper

  • 2

    tablespoons toasted sesame oil, plus more to serve

  • 2

    tablespoons soy sauce

  • 1

    tablespoon plus 1 teaspoon white sugar OR packed brown sugar

  • 1

    tablespoon mirin

  • 2

    teaspoons lemon juice

  • 1

    medium garlic clove, finely grated

  • 2

    teaspoons sesame seeds, toasted

Step 1

Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray.

On the prepared baking sheet, toss the celery root wedges with the grapeseed oil, ½ teaspoon salt and ¼ teaspoon pepper.

Roast until the wedges are lightly browned and a skewer inserted into the center meets a little resistance, about 20 minutes.

Step 2

Meanwhile, in a small bowl, combine the sesame oil, soy sauce, sugar, mirin, lemon juice, garlic and ¼ teaspoon pepper. Stir until the sugar dissolves; set aside.

Step 3

Brush the celery root all over with about 2 tablespoons of the sesame-soy mixture and continue to roast, flipping the wedges and brushing them with the sesame-soy mixture every 10 minutes or so, until deeply browned and a skewer inserted into the centers meets no resistance, 25 to 35 minutes.

Transfer the celery root to a platter. Drizzle any remaining sesame-soy mixture over the top and sprinkle with the sesame seeds.

Step 4

Shichimi togarashi OR scallions, thinly sliced on the diagonal OR both