Ingredients
- 1 1/4 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces
- 1/4 cup (1/2 stick) butter
- 1 shallot, chopped
- 1 16-ounce package frozen petite peas, thawed
- 1 teaspoon celery salt
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Peas with Celery Root
Time: 15 minutes prep, 15 minutes cook
Servings: 7
Directions
- Boil celery root in large pot of boiling salted water until just tender, about 5 minutes. Drain.
- Melt butter in heavy large pot over medium heat. Add shallot and sauté until just tender, about 3 minutes.
- Add celery root, peas, and celery salt; sauté until vegetables are heated through, about 8 minutes.
- Season to taste with salt and pepper.
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Summary
This recipe is directly from the Epicurious website. Celery root, a popular fall vegetable, tastes like a cross between celery and parsley. This is the left-most item on this dinner plate. I served it with No Peek Stew over butter noodles and homemade Miracle Boule bread.
