Prepare to revolutionize your side dish game with a stuffing that's about to become the star of your dinner table! This Celery Root Stuffing with Roasted Meyer Lemon is not your grandmother's traditional recipe - it's a gourmet twist that will make your taste buds dance with excitement. Imagine a dish that combines the earthy, nutty flavor of celery root with the bright, zesty punch of Meyer lemon, creating a side so delicious it might just steal the spotlight from the main course.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 large celery root, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups bread cubes
- 1/4 cup fresh parsley, chopped
- 1 Meyer lemon, zested and juiced
- 2 cups vegetable broth
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or butter.
- Carefully peel the celery root using a sharp knife, removing the rough outer skin. Dice the celery root into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 5-6 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add the diced celery root to the skillet and cook for 7-8 minutes, stirring occasionally, until the edges begin to caramelize and the vegetable softens slightly.
- In a large mixing bowl, combine the bread cubes, sautéed celery root mixture, chopped parsley, Meyer lemon zest, and lemon juice. Gently mix to combine.
- Gradually pour the vegetable broth over the mixture, stirring to ensure the bread cubes are evenly moistened but not soggy.
- Transfer the stuffing mixture to the prepared baking dish, spreading it evenly. Cover with aluminum foil to prevent excessive browning.
- Roast in the preheated oven for 25-30 minutes. Remove the foil during the last 10 minutes of cooking to allow the top to become golden and crispy.
- Remove from the oven and let the stuffing rest for 5-10 minutes before serving to allow the flavors to meld and the texture to set.
- Garnish with additional fresh parsley and a light drizzle of Meyer lemon juice before serving.
Tips
- Choose a fresh, firm celery root (celeriac) with minimal blemishes for the best flavor and texture.
- Take your time when peeling the celery root - use a sharp knife and remove all the rough exterior to reveal the smooth, white interior.
- For extra crispiness, use day-old bread cubes that have slightly dried out.
- Don't skip the caramelization step when sautéing the celery root and onions - this builds deep, rich flavor.
- Be careful not to oversaturate the bread cubes with broth - you want them moist, not soggy.
- For a golden, crispy top, remove the foil during the last 10 minutes of baking.
- Let the stuffing rest after cooking to allow the flavors to meld and the texture to set perfectly.
- For a gourmet touch, try toasting some nuts like pine nuts or walnuts to sprinkle on top before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
