Have you tried celery root? You will love this side dish flavorful, quick to make, and low in carbs.
Sautéed Celery Root with Truffle Oil
Celery root, also known as celeriac can be eaten raw, boiled, sauteed, roasted, and mashed! I have become fond of the sauteed version of celery root because it becomes a bit sweeter as it cooks in the pan over high heat.
In this recipe, you will notice that I added water to the cooking process to help tenderize the celery root. Once the water cooks out of the pan you are left with
perfectly browned, and tender seared pieces of the celery root.
The drizzle of truffle oil only adds dimension to the flavor of the root and the parmesan cheese on top gives it a bit of nuttiness that works well with all the finished product.
1 lg. Celery Root, peeled and cubed
1 garlic clove, chopped
1 tbsp fresh flat-leaf parsley, chopped
drizzle black truffle oil
1 sprig of rosemary
salt and pepper, to taste
¼ cup water
1 Tbsp olive oil
*Optional: Top with grated Parmesan cheese.
Step 1 To a hot skillet add olive oil and celery root.
Step 2 Cook for approximately 5 minutes or until it begins to brown.
Step 3 Add salt, pepper rosemary sprig, and water
Step 4 Cover and allow to cook for 8 to 10 minutes
Step 5 Once your celery root is fork tender remove it from the skillet and place it in a serving dish
Step 6 Drizzle with truffle oil (about 1 tsp.) and top with parmesan cheese and parsley
Step 7 Serve warm, Enjoy!
Total Fat, 4.13g