How to Cook with Celery Root

Here is a quick little recipe my husband and I made last week to use our celery root!

Celery Root or celeriac is a root vegetable that is very popular in Puerto Rican kitchens. It reminded me of a turnip and a potato, not to strong of a taste, a mix between celery and a potato. But, if you are open to branching out, this is a great way to start because the flavor is not too strong!

Here is the easiest recipe for you!

Parmesan Crusted Chicken:

What you’ll need:

  • 2 eggs

  • 8 oz chicken breast

  • 1 cup panko bread crumbs

  • 1/2 cup shredded Parmesan cheese (you can add more or less depending on how much you like)

  • sprinkle of salt and pepper

  • 2 tablespoons oil

Step One: Crack you eggs into a bowl and scramble them

Step Two: In a separate bowl, mix together your Parmesan cheese, bread crumbs, salt, and pepper

Step Three: Dip your chicken breast into the egg, shaking off the excess, and than dip into your bread crumb mixture. Do this for all your chicken breasts.

Step Four: Heat oil in a medium pan, and cook chicken for 3-4 minutes, and flip to cook for another 3-4 minutes until chicken has a nice golden crust on it.

Roasted Celery Root:

What you’ll need:

  • Celery Root, we only used one, but you can of course use how ever many you want

  • Turnip (or any other vegetables that you like!)

  • Oil

  • Salt

  • Pepper

  • Onion Powder

Step One: Preheat oven to 425 degrees

Step Two: Cut your veggies into about 1 inch squares

Step Three: Toss with salt, pepper, and onion powder

Step Four: Throw on your baking sheet and spray with oil. I usually use canola oil in the can for this so I can get an even coat across the sheet.

Step Five: Bake in the oven for 20-25 minutes, flipping every 5-7 minutes!

And just like that you have an absolutely delicious meal, full of veggies you probably don’t eat everyday!

RecipesKristen BradyrecipesComment