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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.
18

Yield

6

servings

Prep

5

min

Cook

25

min

Ready

30

min

 

Ingredients

1 pound celeriac root
cut into small dice
*
olive oil
as needed
*
butter
as needed
*
parsley leaves
chopped, to taste
*
salt
to taste
*
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.

 

* not incl. in nutrient facts

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