Peas with Celery RootMark Thomas
Celery root, a popular fall vegetable, tastes like a cross between celery and parsley.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
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
Preparation
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.
