How to Make It
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)