Braising (or slow-cooking) the celeriac mellows its flavor, making it an excellent partner for beef.
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
How to Make It
Preheat oven to 350°.
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.
Bake at 350° for 45 minutes or until tender. Discard bay leaf. Sprinkle with parsley.