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Add a photoThis 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.
Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 7 servings | |
| Calories 60 | |
| Calories from Fat 58 | 97% |
| Total Fat 6.59g | 8% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 57mg | 2% |
| Potassium 33mg | 1% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.26g | 0% |
| Protein 0.15g | 0% |
