Usually the skin is too tough to eat, but wait and seeΓÇöit can be tender. The roots are served like baked potatoes.
Preheat the oven to 350┬░F.
Scrub:
2 medium unpeeled celery roots (about 1/2 to 3/4 pounds each)
Trim off any rootlets and fibers. Pat the roots dry. Brush the roots with:
2 tablespoons olive oil
Place in an 8 x 8-inch baking pan and roast, uncovered, in the middle of the oven until tender all through when pierced with a thin skewer, about 1 hour. Turn the roots over with tongs after 30 minutes. Immediately slice the roots in half through the middle, then trim the tops and bottoms as needed so that each half will sit squarely on a plate. Mash the center just enough to absorb the sauce, and drizzle with:
