be_ixf;ym_202109 d_26; ct_50

Braised celery root

Nutrition Facts

Serving Size About 1/2 cup
Calories 54

Amount Per Serving
Monounsaturated fat 0 g
Saturated fat 1 g
Total fat 2 g
Sodium 206 mg
Cholesterol 4 mg
Dietary fiber 1 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This recipe is a variation on a French salad — celery root remoulade — that pairs the root vegetable with a creamy mustard dressing.

Ingredients

(Serves 6)
  • 1 cup vegetable stock or broth
  • 1 celery root (celeriac), peeled and diced (about 3 cups)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves

Directions

In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.

Using a slotted spoon, transfer the celery root to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes.

Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.

Last Updated: April 6th, 2017