jenni_snake sent me a request for recipes using celery root (celeriac) or pumpkin/winter squash. I'm going to post just a couple here, then send more by snail mail. So, first, celery root.
(I haven't tried this yet.)
Sedani di Verona al Burro e Formaggio
(Celery root with butter and Parmesan)
This recipe comes from The Cuisine of Venice & Surrounding Northern Regions, by Hedy Giusti-Lanham and Andrea Dodi.
2 or 3 large celery roots (celeriac)
Juice of half a lemon
4 tablespoons butter
4 tablespoons Parmesan cheese, freshly grated
Wash the celery roots and peel them, using a very sharp small knife. Celery roots have an uneven surface. Use the knife to remove dark spots. Bring the water to a boil in a large saucepan, add the salt and the lemon juice. Place the roots in the boiling water and cook until tender – about 15 to 20 minutes, depending on the size of the roots. When done, let cool and slice into pieces about 1/3-inch thick.
Melt the butter in a skillet, add the celery slices, and sauté briefly for 3 to 4 minutes, or until the slices are well coated with butter; don’t overcook. Sprinkle Parmesan over the celery slices and serve as an accompaniment to meat or fowl.