Prep: 5 minutes; Cook: 17 minutes.
This recipe goes with Mediterranean Mussels with Celery Root and Pearl Onions
Coastal Living SEPTEMBER 2009
1. Heat oil in a large skillet over medium-high heat until hot; add celery root. Sauté 5 minutes or until golden brown.
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.
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