Sauteed Celery Root

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

Submitted by happyzhangbo

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

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