Braising (or slow-cooking) the celeriac mellows its flavor, making it an excellent partner for beef.
Yield: 8 servings (serving size: 1/2 cup)
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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
- 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.
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