aswanargent

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)

Water

Salt

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.

Serves 6