If you are new to cooking with celeriac, or celery root as it is also called, start with this simple recipe for Sautéed Celery Root with Garlic and Herbs. It is easy to prepare and the flavors of this side dish pair well with many meals.
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 large celery root (celeriac), peeled and cut into 1-inch cubes
2 cloves garlic, minced
½ cup water or broth
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
½ teaspoon salt
Freshly ground pepper to taste
1 tablespoon chopped parsley, optional
- Sautee: Melt butter in a large skillet over medium high heat. Add oil and swirl to combine. Add celery root and cook, stirring occasionally until the celery root is browned in spots, 5 to 6 minutes.
- Brown Garlic: Add garlic and cook, stirring until the garlic is fragrant and just starting to brown.
- Steam: Add water and immediately cover with the lid. Cook the celery root, covered, until tender, about 5 minutes.
- Finish with Herbs: Remove lid and sprinkle on thyme, rosemary salt and pepper. Cook, stirring often until the celery root is tender and the water is completely evaporated, about 2 minutes. Remove from the heat and stir in parsley.
Make Ahead Instructions
This recipe can be made ahead and reheated in the microwave or on the stove top.
Microwave: Place the celery root in a microwave safe bowl. Cover with a small layer of parchment, and then a layer of plastic wrap. Microwave on high until steaming hot. It may be necessary to stir and continue cooking.
Stove Top: Transfer the celeriac to a non-stick skillet. Add 2 tablespoons water, cover and heat over medium-high heat. Stir occasionally and cook, until the celeriac is heated through.
To Make This Recipe Vegan or Whole30 Compliant:
Use vegetable broth or water and olive oil or hazelnut oil instead of the butter.
- Serving Size: 3/4 cup
- Calories: 160
- Sugar: 3 g
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g