Baked celery root

Ingredients:

• 1 large celery root (approximately 1.1 kg.)
• 1.5 tsp cumin seeds
• 3 tablespoons olive oil, plus extra
• 1 small red onion
• 1 cup fresh parsley leaves, loosely packed

Preparation:

1. Position a rack in the center of the oven. Place a baking sheet inside. Preheat the oven to 220°C.
2. Lightly chop the cumin seeds and place them in a medium bowl. Trim the ends of the celery, then peel and discard the skin. Cut into 2-cm-thick slices, then into even cubes. Combine the chopped celery in a bowl with the cumin, olive oil, 1 teaspoon of salt, and a small amount of ground black pepper.
3. Halve the red onion and then slice it into thin rings. Remove the hot baking sheet from the oven and spread the celery cubes evenly over it. Add the onion rings to the bowl that held the onion and coat with the remaining seasoned oil.
4. Place the onion on top of the celery and return to the oven to bake (If the onions remain in contact with the baking sheet throughout the cooking time, they may darken too much or burn.).
5. When the cubes begin to brown on the bottom (after about 15 minutes), stir the vegetables to distribute the onions evenly throughout the baking sheet. Spread them out into a single layer again. Continue baking until the vegetables are very tender when pierced with a knife (about 10 minutes or more). Remove from the oven and let cool for a few minutes before tossing with parsley leaves and drizzling with olive oil.