Sautéed Celeriac - Celery Root a delicious Root Vegetable and Bloopers

Cut off the ends of the celery root.

Use a chef knife to peel off the outside of the celery root.

Use a paring knife to clean up any smaller pieces left on the celery root.

Rinse the peeled celery root and slice it into cubes.

Melt some butter in a pan and add a little bit of extra virgin olive oil, swishing it around.

Add the cubed celery root to the pan and sauté for about 5 to 6 minutes.

Continue sautéing for about 7 minutes until the celery root is caramelized to enhance the flavor.

Add minced garlic to the pan and let it cook for about 5 minutes, ensuring the garlic does not burn.

Add water or vegetable or chicken broth to the pan, mix it up, and turn the heat to medium.

Cover the pan and check back in about 5 minutes to see if the celery root is tender; if the water evaporates before it's tender, add a little more water or broth.

Cook until the celery root is creamy on the inside.

Season with salt and pepper, and optionally add herbs like thyme, parsley, oregano, or rosemary.

Let it cook for one more minute, then remove from heat.

Equipment Needed

Spice Level:

Dietary

Allergens