Pan-Roasted Root Vegetables

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, crushed
• 1 large celery root, peeled and diced small
• 4 medium carrots, peeled and diced small
• 5 medium parsnips, peeled and diced small
• 4 celery ribs, peeled and diced small
• Celery leaves from the tops of ribs, chopped
• 3 sprigs fresh thyme
• White wine or chicken stock, optional
• 4 tablespoons butter
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt
• freshly ground black pepper

1. Heat the olive oil in one or two large skillets.
2. (Dont crowd the vegetables.)
3. When the oil begins to shimmer, add the garlic and saute until the cloves just begin to color, about 3 minutes.
4. Add the diced vegetables, celery leaves and thyme, and turn heat to high.
5. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges.
6. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more.
7. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
8. When the vegetables are tender and lightly caramelized, add the butter and stir.
9. Add the parsley and season aggressively with salt and pepper.

extravirgin olive oil, garlic, celery root, carrots, parsnips, celery, celery, thyme, white wine, butter, flatleaf, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013004 (may not work)