|
Ingredients
2 tsp olive or vegetable oil
2 cups thinly sliced pared celeriac
(celery root or knob)
2 tbsp chopped scallion (green onion)
Dash each salt and white pepper
Method
-
In 9-inch nonstick skillet heat oil.
add celeriac and cook over high heat, stirring constantly, until
golden brown, about 5 minutes.
-
Add remaining ingredients; stir to
combine and cook until heated through, about 30 seconds longer.
Note:
-
Celeriac is also known as celery root
or celery knob, is a relative of celery and has a celery-like flavor.
-
Celeriac is available from October
through April and can be eaten raw in salads just like its more
common cousin celery.
|
