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Recipe: Braised celery root

Recipe: Braised celery root

One of the least-known vegetables, though gaining favor, the knobby celery root has a subtle celery flavor that enhances dishes from soup to mashed potatoes. Here, it is finished with a creamy mustard sauce.


Directions

In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.

Using a slotted spoon, transfer to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes. Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.


Ingredients
  • 1 cup vegetable stock or broth
  • 1 celery root (celeriac), about 1 pound, peeled and diced
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories58 
Carbohydrate8 g 
Cholesterol8 mg 
Fiber1 g 
Monounsaturatedfat0 g 
Potassium 
Protein2 g 
Saturatedfat1 g 
Servingsize 
Sodium210 mg 
TotalFat2 g 

2011-04-15

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