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Roasted Celery Root main

Roasted Celery Root, Yukon Potatoes, and Apple with Fried Sage

A big mistake a lot of new vegans make is to think that all they can eat is salad. Don't get me wrong. I love, Love, LOVE a good salad, but sometimes you need something warm and with a little more weight to it it. This recipe is perfect to fill that carb-y itch while still being completely vegan. It's easy and even a little bit fancy. What could be better?
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Servings 2 servings

Ingredients
  

  • 2 lbs. Yukon Gold Potatoes
  • 2 ibs. Celery Root large
  • 2 Gala Apples large
  • 1 bunch Sage fresh
  • 5 cloves Garlic freshly minced
  • 1/4 cup Olive Oil
  • 1 Leek, optional thinly sliced
  • Salt
  • Pepper
  • 1 tbsp Sage powder

Instructions
 

For roasted vegetables

  • Heat oven to 400 degrees.
  • Wash and peel celery root, potatoes, and apples.
  • Cut into large simarly sized chunks, 1" - 1.5", and set aside. Make the apple and celery root chunks the biggest, potatoes the smallest so the apple and celery root don't roast too quickly. (Place in a bowl of cold water to prevent oxidation.)
  • Mince garlic.
  • If using leeks, slice the white and light green parts into 1/2 inch pieces. (Optional)
  • Drain water from vegetables throughly and leave in the bowl.
  • Add olive oil, garlic, leeks, salt, pepper, sage powder, onion powder, and garlic powder to the celery root mixture and toss thoroughly.
  • Line two cookie sheets with parchment paper.
  • Place potatoes on cookie sheet and spread them out. They should not touch.
  • Place apple and celery root on the other cookie sheet and spread them out.
  • Add any leftover oil, garlic, or leek to either cookie sheet.
  • Place both cookie sheets in the preheated oven for 45 minutes, checking and tossing at the 20 minute mark.
  • Check the apple and celery root cookie sheet at the 30 minute mark for doneness. If roasted through to your liking, you can remove. If not, leave it in and continue to keep an eye on it. Remove at 45 minutes or when the potatoes are cooked through.
  • Place the roasted vegetables in a serving dish, sprinkle with additional salt and pepper to taste, and set aside.

For the fried sage

  • In a frying pan or skillet, heat 1/4 cup olive oil to medium.
  • Add 7 sage leaves and let fry for 2 - 5 seconds, any longer and they will burn.
  • Remove from the oil, place on a paper towel-lined plate, and quickly sprinkle with coarse salt (I use Maldon).
    Salted fried sage
  • Repeat until the entire bunch is fried. You'll want to use every leaf so you have a few in every serving.
  • Place on top of roasted vegetables and serve hot. Enjoy!
    Roasted Celery Root main
Keyword celery root, easy recipes, plantbased, potatoes, vegan, veganuary
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