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Prep Time
5 Mins
Cook Time
17 Mins
Yield
Makes 3/4 cup

How to Make It

Step 1

Heat oil in a large skillet over medium-high heat until hot; add celery root. Sauté 5 minutes or until golden brown.

Step 2

Add thyme, bay leaf, and fish stock; bring mixture to a boil, and add sugar. Cook 5 to 6 minutes or until liquid has almost evaporated. Stir in butter, and cook until syrupy. Remove bay leaf and thyme.

Small Bites, Big Nights (Clarkson Potter, 2007)

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