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Epicurious
Bon Appétit

Roasted Celery Root with Walnuts and Thyme

By Dawn PerryPhotography by Danny Kim
Image may contain Food Bread Meal Dish and Cornbread
Danny Kim

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

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