Heather picked up a celery root tonight, in response to a list of things that go nicely with fish i supplied a few weeks ago. Here's the recipe i was thinking of - i made it about a year ago for Tammy and Todd, and served it with roasted tiny red potatoes, cut in half and cooked in salt, a bit of olive oil, and fresh rosemary from the garden. Add a salad, and you're set! The recipe is from Alison Becker Hurt's Kitchen Suppers It's very tasty, quick & easy.
2 small knobs celery root, peeled (one big one is fine, too)
2 tbsp butter
1/2 c. finely chopped shallots (about 2 shallots)
1 small red onion, chopped
1 clove garlic, shaved thinly
1/4 cup chopped Italian parsley
1 tbsp chopped fresh dill (i omitted the dill. i hate dill.)
salt & pepper to taste
2 12-oz skinless salmon filets
2 tbsp fresh lemon juice (about 1 lemon)
1. Cut each celery root in half and trim away any nasty parts from the center. Cut it into 1/8" strips. (It's ok if they're 1/4", really. You want pieces of celery root you're happy to pick up on a fork and pop in your mouth, but not TOO small.)
2. In a large skillet, heat the butter over low heat. Add the celery root and shallots. Cook until the celery root is tender, about 15 minutes. Stir in the red onion, garlic, parsley & dill. Mix well. Cook until the onion is tender - about 3 minutes. Season with pepper. Remove the veg mix to another plate; leave as much of the juice as you can in th epan.
3. Increase the heat to medium-high. Lightly season the salmon with salt and pepper. Place it in the skillet and squeeze the lemon over it. Cook, turning once, until medium-rare. (About four minutes, total.) Return the celery root to the pan, smothering the salmon. Cook until the celery root is reheated, about 1 minute. Serve immediately.Posted by shock on March 06, 2003 | TrackBack