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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Pan-Roasted Cabbage, Carrot, and Celery Root
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Directions
- 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.
- 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 (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)
thedramamamma
9 Days Ago
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!