Roasted Celeriac & Vegetables with Pasta
Truly the "troll under the bridge" of the vegetable world, celeriac or celery root looks scary on the outside, but has a wonderful flavor reminiscent of an artichoke heart on the inside. My celeriac from last week was still rolling around in the bottom of the veggie bin and it peeked up at me as I was stowing the produce from yesterday's box away. I decided I would prepare it today, combined with some other fresh items from this week and some pasta to make a quick one dish meal. A side of apple chicken sausage completed this for my meat eaters!
1 T olive oil
2 red bell peppers, cut into 1/2 inch pieces
1 celeriac, peeled and cut into 1/2 inch pieces
1 fennel bulb, cut into 1/4 inch pieces
1 leek, cut into 1/4 inch pieces
3 roma tomatoes, cut into large chunks
2 or 3 cloves of garlic, minced or pressed
1 pound whole grain pasta (bowtie or penne works well)
1/4 c vegetable broth
1/2 c chopped fresh basil
1-2 T balsamic vinegar
Parmesan cheese (optional)
Preheat oven to 450 degrees.
Line a large roasting pan with parchment paper (for easy cleanup). In a large bowl, combine the first seven ingredients and toss to coat with oil. Put them in the roasting pan and roast in the oven for 30-40 minutes or until tender and starting to carmelize, stir occasionally.
While the vegetables are cooking, cook the pasta and drain, add vegetable broth and keep warm. When vegetables are done, add basil and balsamic vinegar and toss to coat.
Toss the pasta with the vegetables and add 1/4 cup of shredded Parmesan cheese (if desired).
Serves 6
1 T olive oil
2 red bell peppers, cut into 1/2 inch pieces
1 celeriac, peeled and cut into 1/2 inch pieces
1 fennel bulb, cut into 1/4 inch pieces
1 leek, cut into 1/4 inch pieces
3 roma tomatoes, cut into large chunks
2 or 3 cloves of garlic, minced or pressed
1 pound whole grain pasta (bowtie or penne works well)
1/4 c vegetable broth
1/2 c chopped fresh basil
1-2 T balsamic vinegar
Parmesan cheese (optional)
Preheat oven to 450 degrees.
Line a large roasting pan with parchment paper (for easy cleanup). In a large bowl, combine the first seven ingredients and toss to coat with oil. Put them in the roasting pan and roast in the oven for 30-40 minutes or until tender and starting to carmelize, stir occasionally.
While the vegetables are cooking, cook the pasta and drain, add vegetable broth and keep warm. When vegetables are done, add basil and balsamic vinegar and toss to coat.
Toss the pasta with the vegetables and add 1/4 cup of shredded Parmesan cheese (if desired).
Serves 6
Posted by CSACulinaryFairy at 03-09-2011 
Categories: Main Dish Recipes
Tags: Celery Root Leeks Fennel Peppers Tomatoes
Categories: Main Dish Recipes
Tags: Celery Root Leeks Fennel Peppers Tomatoes
Comments