Celeriac is a closely related variety of the common leaf celery. Celeriac is a root vegetable also referred to as turnip-rooted celery or knob celery. Celeriac originated in the Mediterranean and we readily find it in the markets here in the South of France. Served last night with grilled filet mignon, French fries and string beans.
Directions
- Peel the celery root and cut into 1/4-inch thick slices, then into crescent shapes using a fluted-edge cutter.
- Place water, sugar and oil in a sauté pan over medium heat.
- Add the celery root to the pan. Place a plate on top to keep the celeriac from floating. Cover and let the water evaporate. Turn to color both sides.
- Add pepper and serve with beef, lamb or veal.
℞ M.D. Notes
- Celery is a rich source of vitamin K and contains some of the B-complex vitamins (pyridoxine, niacin, riboflavin, thiamine and pantothenic acid).
- The root is a very good source of some essential minerals such as phosphorus, calcium, copper and manganese.
