Sauteed Celery Root

Name: Sauteed Celery Root
Yield: 6
Cuisine: Fusion
Ingredients: celeriac root; olive oil; butter; parsley leaves; salt; black pepper

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.

6 servings

5 min

25 min

30 min

Amount	Measure	Ingredient	Features
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	*

Amount	Measure	Ingredient	Features
453.6	g	celeriac 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	*

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