Braised Celeriac

• 1 1/2 pounds peeled celeriac (celery root), cut into wedges
• 1 tablespoon butter or stick margarine
• 1/2 cup minced fresh onion
• 1 bay leaf
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons minced fresh parsley

1. Preheat oven to 350u0b0.
2. 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.
3. Bake at 350u0b0 for 45 minutes or until tender. Discard bay leaf. Sprinkle with parsley.

celery root, butter, fresh onion, bay leaf, salt, freshly ground black pepper, chicken broth, white wine, parsley

Taken from www.myrecipes.com/recipe/braised-celeriac (may not work)