Braised Celery Root
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INGREDIENTS 1 pound celery root 2 tablespoons butter About 2 cups beef bouillon 2 tablespoons minced parsley Peel the celery root and cut into 1/4-inch slices. Arrange in a skillet - preferably not iron because it is apt to discolor the celery root. Dot with butter, and cook over medium-high heat with cover askew until tender, but not mushy, about 10 to 15 minutes. Then remove the celery root with a slotted spoon to a serving dish and keep warm while you boil down the remaining liquid until it is almost syrupy. Pour over the celery root and sprinkle with parsley. Makes 4 servings