Pan-Roasted Celeriac with Rosemary Butter
Celeriac (aka celery root) doesn’t get a ton of love on Thanksgiving. I’m not sure how the Brussels sprouts and sweet potato lobbies got their hooks into this holiday first, but it seems to be a real thing. Anyway, celeriac is just as deserving. If you like that mellow, celery-ish flavor, then the best way to cook it is simply; here, it’s just roasted in a pan with rosemary- and garlic-infused butter. Easy and full of flavor.
4 tablespoons (1/2 stick) unsalted butter
2 sprigs fresh rosemary, sage, or thyme
2 cloves garlic, peeled
2 pounds celeriac, trimmed, peeled, and cubed
Salt and freshly ground black pepper
1 teaspoon minced fresh rosemary leaves
1. Put the butter in a large skillet over medium heat. When melted, add the rosemary and garlic and let sizzle gently until fragrant, about 2 minutes. Don’t let the rosemary brown; adjust the heat as needed.
2. Add the celeriac; it should be in a single layer on the bottom of the skillet with some space between pieces (work in batches if necessary). Cook, turning the celeriac a few times, until it’s soft and golden brown on all (or most) sides, about 30 minutes. (Remove the rosemary and garlic when it gets browned.)
4. Sprinkle with salt and pepper and the minced rosemary; stir and serve.