Braised Celeriac

Braising (or slow-cooking) the celeriac mellows its flavor, making it an excellent partner for beef.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 29%
  • Fat: 1.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 9.1g
  • Fiber: 1.4g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 197mg
  • Calcium: 42mg


  • 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


  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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