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Sauteed Celery Root

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Recipe

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.

 

Yield

6 servings

Prep

5 min

Cook

25 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 pound celeriac root
cut into small dice
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olive oil
as needed
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butter
as needed
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parsley leaves
chopped, to taste
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salt
to taste
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black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g celeriac root
cut into small dice
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1 x olive oil
as needed
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1 x butter
as needed
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1 x parsley leaves
chopped, to taste
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1 x salt
to taste
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1 x black pepper
to taste
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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.



* not incl. in nutrient facts Arrow up button

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