Roasted Spiced Celery Root with Jasmin Rice

roasted celery and rice
Cooking Method ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 45 min Rest Time: 10 min Total Time: 1 hr 5 mins
Servings 4
Best Season Suitable throughout the year
  • 1 large celery root, peeled, then diced (should yield about 6 cups, diced)
  • 1 teaspoon Ras el Hanout
  • 3 1/2 teaspoons sea salt divided (use half the amount if using iodized salt)
  • 4 tablespoons olive oil (divided)
  • 1 1/2 cup jasmine rice, rinsed
  • 1 small onion, diced
  • 3 cloves garlic, finely chopped
  • 2 1/4 cups water
  • 1/3 cup fresh chopped cilantro (about 1 cilantro bunch)
  • 1/2 cup pomegranate seeds (about 1 pomegranate)
  1. Preheat the oven to 400°F

    Place the peeled and diced celery root in a baking dish or onto a sheet pan. Next, add 2 tbsp of the olive oil, Ras el Hanout , 1 1/2 tsp sea salt,  and toss together until the diced root is evenly covered in the seasoning. Bake for 45 minutes, tossing and turning every 15 minutes. 

  2. Meanwhile, heat a pot over medium heat. Drizzle the remaining 2 tbsp olive oil,  add the diced onion, season with 2 tsp sea salt and black pepper to taste. Cook until the onions are translucent and have browned edges ( about 6-7 minutes).

  3. When ready, add the rinsed rice and garlic to the onions and stir-fry until the rice becomes slightly translucent ( about 2-3 minutes). Next, stir in the water and cook until tender for 16-18 minutes. Once cooked, turn off the heat and place a clean dish towel underneath the lid and let sit for 10 minutes. 

  4. Finally, fluffy the rice with a fork. Add half of the roasted celery root, and cilantro—toss to combine. Then, add the rest of the celery root, and cilantro on top along with the pomegranate seeds. Enjoy.