Pan-Roasted Cabbage, Carrot, and Celery Root

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.

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5.0 by 1 people

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  • Makes: 12 servings
  • Makes: 6 1/2 cups
  • Total Time: 25 mins

Pan-Roasted Cabbage, Carrot, and Celery Root

Reviews (0)

5.0 by 1 people

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Directions

  1. 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.
  2. 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.
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Nutrition Facts (Pan-Roasted Cabbage, Carrot, and Celery Root)

  • Per serving:
  • 75 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 112 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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Reviews (1)

1 Ratings
9 Days Ago
5.0
Oh my gosh, this was SO good! Even family members who aren't crazy about vegetables said it was the dark horse of Thanksgiving dinner--and they wanted to take home my leftovers!

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