Baked celeriac with zucchini Calories

Yes, peel the celeriac for baked celeriac with zucchini. Its knobbly skin is tough, so trim it away with a sturdy knife, including around the crevices, then cut the flesh into pieces before roasting.

To keep baked celeriac with zucchini from getting soggy, spread the vegetables in a single layer and avoid crowding the pan. Zucchini releases moisture as it cooks, so thicker pieces and an uncovered pan help them roast rather than steam.

Celeriac usually needs longer in the oven than zucchini, so give it a head start or cut it smaller. Add the zucchini later, or use larger zucchini pieces, to keep it tender without letting it collapse.

To slow browning while preparing baked celeriac with zucchini, place peeled, cut celeriac in water with a little lemon juice. Drain it before roasting so excess water does not interfere with browning on the pan.

Thyme, black pepper, garlic, and parsley all work well in baked celeriac with zucchini. A squeeze of lemon brightens the earthy celeriac; add fresh parsley after roasting to preserve its fresh flavor.

Serve baked celeriac with zucchini with a grain, such as rice or quinoa, or alongside beans for a more filling meal. It also works as a vegetable side with roasted chicken, fish, or a simple salad.

You can prep the celeriac for baked celeriac with zucchini ahead by peeling and cutting it, then keeping it in lemon water in the refrigerator. For the best texture, cut the zucchini and roast the vegetables shortly before serving.

Reheat baked celeriac with zucchini in an oven or skillet until hot. These methods help the vegetables regain some of their roasted texture; a microwave is convenient but can make the zucchini softer.

Yes, baked celeriac with zucchini can be frozen, but the zucchini may turn softer and release water after thawing. Cool the dish first, freeze it in sealed portions, and reheat it thoroughly in the oven for a better texture.