Sautéed Celery Root or Celeriac
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A combination of faintly sweet grapes and a fine, sharp celery flavor, this is a particularly nice dish to serve with fish.
INGREDIENTS
1 pound celeriac
Juice of 1 lemon
3 tablespoons butter
2 teaspoons minced parsley
3/4 cup green seedless grapes
SaltPeel the celeriac and cut it into eighths. Put into a pot with 1 cup water, the lemon juice, and 1 tablespoon of the butter.
Cover and simmer about 10 to 15 minutes or until tender. Drain off the liquid and add the remaining 2 tablespoons of butter, the parsley, the grapes, and salt to taste.
Turn up the heat and shake the pan to coat the ingredients with the butter and to prevent sticking. Heat through and serve.
Makes 4 servings