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

Recipe by Cooking Light November 2000


Recipe Summary

8 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

53 calories; calories from fat 29%; fat 1.7g; saturated fat 1g; mono fat 0.5g; poly fat 0.2g; protein 1.7g; carbohydrates 9.1g; fiber 1.4g; cholesterol 2mg; iron 0.8mg; sodium 197mg; calcium 42mg.