Roasted Celery Root with Chimichurri

Name: Roasted Celery Root with Chimichurri
Yield: Serves 6 to 8
Ingredients: 1 large, celery root (2 pounds), trimmed and halved, divided; 2 teaspoons, table salt, divided; ¼ teaspoon, pepper, divided; 6 tablespoons, hot water, divided; 2 tablespoons, unsalted butter, melted, divided; 2 teaspoons, dried oregano; 1⅓ cups, fresh parsley leaves; ⅔ cup, fresh cilantro leaves; 6 , garlic cloves, minced; ½ teaspoon, red pepper flakes; ¼ cup, red wine vinegar; ½ cup plus 3 tablespoons, extra-virgin olive oil, divided

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Appears in Cook's Illustrated January/February 2022

An innovative but easy two-step oven- and pan-roasting method creates a rustic, satisfying side dish that highlights the flavor and texture of celery root.

SERVES6 to 8

TIME1¾ hours

WHY THIS RECIPE WORKS

An innovative but easy two-step oven- and pan-roasting method creates a rustic, satisfying side dish that highlights the flavor and texture of celery root. We started by halving the root—no peeling required. We wrapped both halves in tightl...

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