Sauteed Celery Root

• 1 pound celeriac root cut into small dice
• 1 x olive oil as needed
• 1 x butter as needed
• 1 x parsley leaves chopped, to taste
• 1 x salt and black pepper to taste

1. Peel and cut the celery root into a small dice.
2. Heat a saute pan and add a combination of olive oil and butter.
3. Saute the celery root until soft, finishing with parsley, salt and pepper.
4. For another twist, deglaze the pan with a little bit of cognac and add a little cream at the very end.
5. Or, make glazed celery root.
6. Place the diced celery root in a saute pan with butter and a teaspoon of sugar.
7. Add enough water to come halfway up the vegetable.
8. Simmer until the celery root is soft and the water and sugar have reduced to a syrupy glaze, about fifteen minutes.
9. Finish with herbs, salt and pepper.
10. You can substitute other root vegetables for the sauteed or glazed versions of the celery root or do combinations.

root, olive oil, butter, parsley, salt

Taken from recipeland.com/recipe/v/sauteed-celery-root-48092 (may not work)