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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Braising (or slow-cooking) the celeriac mellows its flavor, making it an excellent partner for beef. Ingredients:
1 1/2 pounds peeled celeriac (celery root), cut into wedges |
1 tablespoon butter or stick margarine |
1/2 cup minced fresh onion |
1 bay leaf |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
2 tablespoons minced fresh parsley |
Directions:
1. Preheat oven to 350°.
2. Place celeriac in a Dutch oven, and cover with water. Bring to a boil, and cook 8 minutes; drain well. Melt butter in pan over medium heat. Add onion and bay leaf; cook 5 minutes or until tender. Add celeriac, salt, and pepper. Cook 6 minutes or until lightly browned, stirring frequently. Stir in broth and wine.
3. Bake at 350° for 45 minutes or until tender. Discard bay leaf. Sprinkle with parsley.
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