Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Celery root, also known as celeriac, tastes a bit like celery and parsley. Try this knobby vegetable alongside cabbage and carrots in this skillet side dish recipe.

Carla Hall and Genevieve Ko
Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
12
Yield:
6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add 2 tablespoons oil; carefully swirl to coat bottom of pan. Add the cabbage, carrots, and celery root; stir and spread in an even layer. Cook without stirring for 1 minute. Cook, stirring frequently, for 2 minutes more or until browned in spots. Push vegetables to one side of skillet.

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  • Add the remaining oil and onion to skillet. Cook for 2 minutes, stirring occasionally, until lightly browned. Add the garlic and stir all vegetables together. Sprinkle with salt and crushed red pepper; stir again. Stir in vinegar and transfer to a serving dish. Garnish with chives.

Nutrition Facts

75 calories; fat 4g; carbohydrates 10g; mono fat 1g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 1g; vitamin a 5173.8IU; vitamin c 15.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.2mg; folate 23.3mcg; sodium 112mg; potassium 290mg; calcium 43mg; iron 0.5mg.
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