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


Ingredient Checklist


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.

  • 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; 4 g total fat; 0 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 112 mg sodium. 290 mg potassium; 10 g carbohydrates; 3 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 5174 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 1 mg iron;

Reviews (2)

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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!
Rating: 3 stars
Hard to find celery root and it's expensive. Lots and lots of chopping involved and it ends up tasting bland. I plan to make some rice, and add some sauteed chicken and sesame oil to the leftovers to give it a boost. Won't be making this again, ever. It is, however, a healthy dish.