Heat oil in a large skillet over medium-high heat until hot; add celery root. Sauté 5 minutes or until golden brown.
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)
Table 8, South Beach and New York; Govind Armstrong, Govind Armstrong