These roasted celeriac steaks are topped with sweet carrots or butternut squash and savory pistachio and olive gremolata.

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Roasted Celery Root

Roasted Butternut Squash or roasted carrots if butternut squash is not in season

20-ounce store-bought peeled and cut butternut squash, cubed or 20 ounces carrots, cubed
2 tablespoons extra virgin olive oil
1/4 tsp sea salt

Olive and Pistachio Gremolata

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Roasted Celery Root

Heat oven to 400F - Line a large baking sheet with parchment paper
Peel and cut the celery root in round slices, see images and post for instructions
Spread one tablespoon of olive oil on the parchment making sure it covers the whole surface of the paper
Place the celery root rounds on the parchment paper and brush the remaining olive oil on top of each piece of celery root. Sprinkle with salt and pepper.
Bake for 30 minutes or until celery is tender but slightly firm

Roasted Butternut Squash you may use carrots if you can't find butternut squash

Heat oven to 400F - Line a large baking sheet with parchment paper
Cut the butternut squash into 1" cubes. We have a post that gives you a detailed explanation of how to cut butternut.
Place butternut squash or carrots on the baking sheet. Drizzle the olive oil and salt. Toss well so all the pieces are well coated.
Bake for 25-30 minutes or until the butternut squash is tender.

Olive and Pistachio Gremolata

Place all the ingredients in a medium bowl and toss well. Taste and adjust seasoning to your liking

To assemble the Celery root recipe

In a large patter, place the roasted celery root at the bottom, top with roasted butternut squash or carrots, and top with pistachio and olive gremolata. Serve warm or at room temperature.