Sautéed Celeriac ~ Celery Root
Use a Chefs Knife to Peel off the Outside and a Small Pairing Knife to remove any smaller, deep marks.
Cut off the Ends
Its normal to see brown marks inside. Celery Root will Oxidize like Potatoes and Apples.
Rinse the Celery Root in cold water.
Slice into thick slices
Then cut into Cubes
Heat a Non-Stick Skillet to Med/High
Add:
2 Tablespoons of Butter ~ Melt
Add:
1 Tablespoon of Extra Virgin Olive Oil ~ Swirl around
Add the Celery Root ~ Celeriac
Saute for 5-7 Minutes or until Browned and Caramelized. This helps to enhance the flavor.
Add:
Minced Garlic to your taste. Saute 1 minute. Don't burn the Garlic otherwise it will get bitter
Add:
1/2 Cup Water or Vegetable/Chicken Stock. Mix it up.
Turn heat to Medium, Cover with lid and Simmer for 5 Minutes
Cook until the Celery Root ~ Celeriac is Tender and Creamy texture on the inside.
Use a Sharp knife to check the texture.
If the water/stock evaporates before the Celery Root ~ Celeriac isnt tender add a little bit more water and cook until done.
Cook until all the water has evaporated.
Season with Salt and Pepper. Cook for 1 more minute.
I kept it simple as it was the first time I have ever tried it, so I wanted to not over spice it.
You can season with Thyme, Parsley, Oregano, Rosemary or any other seasonings of your choice.
