Rosemary Red Potato and Celery Vegetables Recipe

Rosemary Celery Ingredients:

1 pound celery root
8 ounce baby carrots
1 tablespoon olive oil
½ teaspoon vanilla extract
1 teaspoon fresh rosemary or half the amount of dried rosemary, crushed
Black pepper to taste, freshly ground
Salt to taste
Cooking spray

Method:

1. Peel the celery root and cut it into 1 inch small cubes. Preheat the oven to 375 degree Fahrenheit. Lightly grease a baking pan with nonstick cooking spray. Leave aside.
2. Combine the celery roots with ½ tablespoon olive oil, ½ teaspoon fresh or dried rosemary, dash of freshly ground black pepper and a pinch of salt in a medium size bowl. Toss well so that all the herbs and oil mix well with the celery root. Place this celery root mixture on one side of a medium sized baking pan. Place the pan in the preheated oven and bake the celery root for 14 to 15 minutes.
3. As the celery roots are getting baked, combine carrots with ½ tablespoon olive oil, ½ teaspoon fresh or dried rosemary, a pinch of salt, dash of freshly ground black pepper and vanilla extract in the same bowl. Toss well so that all the herbs and oil mix well with the baby carrots. Spread this baby carrots mixture on the remaining half side of the baking dish. Place the baking dish again in the oven and bake for about 60 to 75 minutes or till the vegetables are tender and crisp. As the vegetables are done, remove the baking dish from the oven and let it stand for 5 minutes. Toss the carrot mixture along with celery roots before serving. Transfer the vegetables in a serving plate and serve. This recipe makes 4 servings.

Health Tip:

• Rosemary roasted celery roots is a very low calorie, vegetarian, diabetes friendly recipe. Per serving this recipe provides about 110 calories and 5 gm fat.
• Rosemary roasted celery root can be well enjoyed with stir fried unpolished rice.
• This recipe is not a very good source of protein as it provides only 2 gm protein per serving. If you want to increase the value of quality proteins in this recipe then you may roast soy chunks or granules along with the vegetables. If you prefer non-vegetarian food then roasting boiled egg whites or skinless chicken or lean meat can also be a wise idea. However this change will  also increase the calories and fat content along with proteins.

Roasted celery

A very commonly asked question is, “can I roast celery or should I eat it raw?” Although the best way to serve celery is fresh, roasted celery is another healthy option. Roasted celery root recipes make an excellent snack option any time of the day. They are low in calories and roasting ensures that none of the nutritional values are reduced or lost. One good example of a Rosemary Roasted Celery recipe is as under;

• Peel 1 pound celery root and cut it into 1 inch cubes. The oven should be preheated to 375 degrees Fahrenheit.
• In a bowl mix the cubed celery roots with ½ teaspoon rosemary, ½ teaspoon olive oil, black pepper and salt. Toss this mixture nicely and bake it in the preheated oven for 15 minutes.
• Simultaneously mix 8 ounces of carrots, ½ teaspoon rosemary, a pinch of black pepper, salt and ½ teaspoon vanilla extract. Toss these ingredients and keep on the remaining side of the baking pan. Bake this together again in the oven for 60-75 minutes till the vegetables are crispy. Combine the baked celery mixture and the carrot mixture and serve together on a large serving plate.

This roast celery recipe contains about 110 calories, 5 gm of fats and 2 gm of proteins per serving thereby making it a low calorie nutritional dish.

Similarly, soya is a good protein source which increases immunity and muscle strength. Soya chunk pulao is a good example of a Soya chunks diet recipe for both vegetarian and non-vegetarian people. It can be prepared as under;

• Broken wheat and 250 gms of soya chunks need to be separately soaked in water for 1 hour and 20 minutes respectively. 2 tablespoons of ginger garlic paste need to be fried in hot oil.
• 3 onions and 1 tomato nicely chopped should be added to this stirred till the tomato is mashed. Now add 1 ½ spoon chili powder, 1/4th spoon turmeric powder, 1 ½ spoon coriander powder, 150 gms sliced carrots,150 gms sliced beans and salt and cook on simmered flame.
• Add soya chunks to this mixture along with half cup curds and boil for 5 minutes with a lid on.
• Then transfer the contents to a pressure cook, add the soaked broken wheat and salt and cook till just before the first whistle.
• Garnished this pulao with coriander and curry leaves and serve hot.