Classic Celeriac Pot Roast
Recipe from THE WHOLE FOODS COOKBOOK by John Mackey, Alona Pulde, MD, and Matthew Lederman, MD. Copyright © 2018 by Whole Foods Market IP, L.P. and Transition to Health, Inc. Used by arrangement with Grand Central Publishing, Inc. All rights reserved
Ingredients
- 2 onions, quartered
- 2 large carrots, quartered
- 3 large russet potatoes, scrubbed and quartered
- 5 garlic cloves, smashed
- ½ cup low-sodium vegetable broth
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 teaspoons freshly ground black pepper
- ½ teaspoon sea salt
- 1 large celeriac (celery root), trimmed and scrubbed
- 1 Tablespoon onion granules
- Juice of 1 lime
- 2 bay leaves
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon chopped fresh rosemary
- ½ cup lightly packed small fresh flat-leaf parsley leaves
Directions
- If using the oven, preheat to 400°F. If using a slow cooker, set to High.
- In a Dutch oven or slow cooker, combine the onions, carrots, potatoes, garlic, ¼ cup of the broth, the paprika, red pepper flakes, 1 teaspoon of the black pepper, and the salt. Gently toss to completely coat the vegetables with the seasonings.
- In a medium bowl, combine the whole celeriac, onion granules, lime juice, remaining ¼ cup broth, and 1 teaspoon black pepper. Gently toss to coat, then put the celeriac in the Dutch oven or slow cooker, nestling it into the other vegetables. Scrape the contents of the bowl into the Dutch oven or slow cooker. Add the bay leaves.
- Cover, place the Dutch oven in the oven, and reduce the oven temperature to 300°F; if using a slow cooker, set it to Low. Cook until the celeriac is tender enough to be easily pierced with a knife, 3½ to 4 hours in the oven or 4 to 6 hours in the slow cooker, depending on size of celeriac.
- Remove and discard the bay leaves. Carve the celeriac into slices and serve it with the vegetables and pan juices. Garnish with the thyme, rosemary, and parsley.
Recipe Note
beautiful way to highlight plants at the center of the plate, this twist on a classic roast makes a low-calorie main dish or a side for any holiday meal. The long, slow cooking process caramelizes all the veggies to a festive sweetness, while leaving this roasted root juicy and tender.
Note: If you have a substantial amount of natural juices from the vegetables remaining after the vegetables have been removed from the Dutch oven or slow cooker, you can thicken them into a gravy. Whisk together 1 teaspoon cornstarch and 2 tablespoons cold water to make a slurry, then whisk the slurry into the juices and cook over low heat or on Low until thickened, 2 to 3 minutes. If the gravy is too thick, stir in a little more vegetable broth.
Per serving: 183 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 263 mg sodium, 41 g total carbohydrate (5 g dietary fiber, 4 g sugar, 0 g added sugars), 5 g protein, 3 mg iron.
About the Chefs
Chad Sarno and Derek Sarno are co-founders of Wicked Healthy. Chad Sarno is vice president of culinary at Good Catch Foods, and Derek Sarno is executive chef and director of plant-based innovations for Tesco and co-founder of Good Catch Foods. They are the authors of The Wicked Healthy Cookbook.
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John Mackey, co-founder and CEO of Whole Foods Market, is the co-author of Conscious Capitalism and has been recognized as one of Fortune’s “World’s 50 Greatest Leaders,” Ernst & Young’s “Entrepreneur of the Year,” Barron’s “World’s Best CEO,” and Esquire’s “Most Inspiring CEO.” He is the co-author of The Whole Foods Diet (Grand Central Life & Style, April 2017).
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