Name: Peas with Celery Root
Yield: Makes 6 to 8 servings
Ingredients: 1 1/4 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces; 1/4 cup (1/2 stick) butter; 1 shallot, chopped; 1 16-ounce package frozen petite peas, thawed; 1 teaspoon celery salt

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Peas with Celery RootMark Thomas

Celery root, a popular fall vegetable, tastes like a cross between celery and parsley.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

1 1/4 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces

1/4 cup (1/2 stick) butter

1 shallot, chopped

1 16-ounce package frozen petite peas, thawed

1 teaspoon celery salt

Preparation

Boil celery root in large pot of boiling salted water until just tender, about 5 minutes. Drain.Melt butter in heavy large pot over medium heat. Add shallot and sauté until just tender, about 3 minutes. Add celery root, peas, and celery salt; sauté until vegetables are heated through, about 8 minutes. Season to taste with salt and pepper.

TagsCelery Root Root Vegetable Vegetable Shallot Pea Bean and Legume Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer Weeknight Meals Saute Fall Bon Appétit

Recipe notes

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