Recipe information
Yield
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
Need to make a substitution?
Preparation
Step 1
Boil celery root in large pot of boiling salted water until just tender, about 5 minutes. Drain.
Step 2
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.