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Celery Root, sauteed




Source of Recipe


moms menu
All root vegetables can be sautð—. However, because of
their density they must be cut into thin slices or small cubes.
If not, the outside will burn before the center is cooked.

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


Celery Root, sauteed

1 pound celery root, peeled and cut into small cubes
Olive oil, as needed
butter, as needed
chopped parsley to taste
salt and pepper to taste

Heat a saute pan and add a combination of oil and butter.
Saute the root until soft.
Finish by adding 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 root in a saute pan with butter and a
teaspoon of sugar. Add enough water to come 1/2 way
up the vegetable.
Simmer until the root is soft and the water and sugar
have reduced to a syrupy glaze, about 15 minutes.
Finish by adding herbs, salt and pepper.