Sauteed Celery Root

All root vegetables can be sautéed. However, because of their density they must be cut into thin slices or a small dice. If not, the exteriors will burn before the center is cooked.

30 minutes Prep: 5 minutes Cook: 25 minutes

0 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

1	pound	celery root	cut into small dice
1	x	olive oil	as needed
1	x	butter	as needed
1	x	parsley leaves	chopped, to taste
1	x	salt	to taste
1	x	black pepper	to taste

Directions

Peel and cut the celery root into a small dice.

Heat a sauté pan and add a combination of olive oil and butter.

Sauté the celery root until soft, finishing with parsley, salt and pepper.

For another twist, deglaze the pan with a little bit of cognac and add a little cream at the very end.

Or, make glazed celery root.

Place the diced celery root in a sauté pan with butter and a teaspoon of sugar.

Add enough water to come halfway up the vegetable.

Simmer until the celery root is soft and the water and sugar have reduced to a syrupy glaze, about fifteen minutes.

Finish with herbs, salt and pepper.

You can substitute other root vegetables for the sautéed or glazed versions of the celery root or do combinations.

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Nutrition Facts

Serving Size 0g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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