Ingredients Jump to Instructions ↓

  1. 5 slice(s) bacon , cut into 1-inch pieces 5 pound(s) celery root , peeled and cut into 2-inch wedges (about 1/3-inch thick) 1 stalk(s) celery , trimmed and cut into 2 1/2-inch pieces 2 small onions , cut into 3/4-inch pieces 1 tablespoon(s) chopped fresh rosemary 1 teaspoon(s) salt 1/2 teaspoon(s) freshly ground pepper 1 tablespoon(s) fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Cook bacon to desired crispness, drain, and reserve 3 tablespoons rendered fat. Set bacon aside. In a medium bowl, toss celery root, celery, onions, rosemary, salt, and pepper together with reserved fat and lemon juice. Spread vegetables in a single layer on a baking pan, cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned, about 20 more minutes. Toss in bacon.


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