1 medium celery root
1 carrot, diced
3 tablespoons peas (optional)
½ onion, diced
2 tablespoons olive oil
juice of one lemon
1 teaspoon salt, 1 teaspoon sugar
dill, fresh parsley, to garnish
Sauté onion in olive oil in a large skillet. While it is softening, peel celery root with a sharp vegetable peeler, and cut off knobby ends, saving as much of the root as possible. Slice into 1/2" to 1” thick rounds and place rounds over olive oil. Add diced carrot, peas, a sprinkle of dill, the salt and sugar, the lemon juice and ½ cup of water and cover. Slowly simmer until celery root becomes soft. When root is soft (the texture should be like that of a boiled potato that you’re going to use for potato salad), place the rounds individually onto a plate, and top each one with the cooked carrots, peas, and onions. Garnish with a sprinkle of dill and fresh parsley, and serve with a squeeze of fresh lemon juice.
1 carrot, diced
3 tablespoons peas (optional)
½ onion, diced
2 tablespoons olive oil
juice of one lemon
1 teaspoon salt, 1 teaspoon sugar
dill, fresh parsley, to garnish
Sauté onion in olive oil in a large skillet. While it is softening, peel celery root with a sharp vegetable peeler, and cut off knobby ends, saving as much of the root as possible. Slice into 1/2" to 1” thick rounds and place rounds over olive oil. Add diced carrot, peas, a sprinkle of dill, the salt and sugar, the lemon juice and ½ cup of water and cover. Slowly simmer until celery root becomes soft. When root is soft (the texture should be like that of a boiled potato that you’re going to use for potato salad), place the rounds individually onto a plate, and top each one with the cooked carrots, peas, and onions. Garnish with a sprinkle of dill and fresh parsley, and serve with a squeeze of fresh lemon juice.
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