Celery Root Sauté (with or without Bacon)
About Celery Root
By Katherine Deumling
The flavor and adaptability of celery root more than make up for its homely appearance. It is probably best known when shredded as a coleslaw type salad, but it is also wonderful roasted or mashed with other root vegetables.
Celery root keeps well in the refrigerator in a plastic bag. You will want to peel the outside skin off. It is a bit tricky to peel but a paring knife works well–they’re a bit lumpy for a vegetable peeler. You can also cut them in chunks and lay them cut side down on a cutting board and use a chef’s knife to slice away the roots and skin.
The stalks and leaves of the celery root are excellent for using in place of celery when making soup or stock. The stalks can be diced and used raw in tuna or egg salad. The leaves, like parsley, can be dried and mixed with salt for a versatile seasoning.
Celery Root Sauté (with or without Bacon)
By Katherine Deumling
This is the way I prepare celery root when I’m in a hurry and it’s always delicious.
Peel however much celery root you have/want to use and cut it into French fry sized batons.
Heat a little olive oil in a large, heavy skillet. Add the celery root and a few pinches of salt. Cook on medium-high heat, tossing fairly frequently, until browning.
Add a splash of water and cover and cook for another 5-7 minutes until almost tender.
Add a slice or two of diced bacon, uncover and stir well and turn up the heat if you want to brown things a bit more.
Saute until tender when pierced with the tip of a knife. Adjust for salt and serve.