Oven baked root vegetables: celery root and parsnip wedges

I have never been a great potato-fan, so instead of making potato wedges, I prefer using other root vegetables such as celery root and parsnip.

Celery root has a very special aroma to it, while parsnip gives out a characteristic sweetness and caramelises when baked in the oven.  

Just cut the vegetables in wedges after peeling them, mix them with olive oil and spices and bake them in a 200 degree (400 F) oven for about 25 min, until tender and golden. 

If you want to make a classic combination, why not serve these oven baked root vegetables with a veggie burger. Here come some recipe suggestions  to help you on the way:

Oven baked root vegetables: celery root and parsnip
Serves 2
Oven baked root vegetables
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Half a big celery root
  2. 3 parsnips
  3. 1 tbsp olive oil
  4. 2 tbsp (hot) water
  5. 1 tsp sweet paprika
  6. 1 tsp garlic powder
  7. half a tsp (coconut) sugar
  8. half a tsp ground black pepper
  9. salt
  10. chili flakes
Instructions
  1. Preheat the oven at 200 degrees (400 F)
  2. Wash and peel the vegetables, cut into wedges
  3. Mix together the olive oil, water and spices
  4. Rub the spice mixture into the vegetable wedges
  5. Line an oven rack with parchment paper
  6. Spread the vegetables evenly on its surface
  7. Place in the middle of the hot oven and bake for about 25 min, or until the vegetables are golden brown and tender - monitor carefully so that they won't burn
Notes
  1. Makes two big portions
The Chick on a Pea http://chickonapea.com/

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