Boistfort Valley Farm
Community Supported Recipe Box

SAUTEED CELERY ROOT WITH SWISS CHARD

"Because I love to cook, I'll use any excuse to make dinner for my family or friends. Most of the recipes I concoct are partly based on how the ingredients look-presentation is very important to me," says Dave Purdy of Hopewell, New Jersey. "Here, I combined celery root with Swiss chard because the colors and textures contrast so nicely."

This tangy side dish would be good with roasted poultry or meat.

ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 12 ounces celery root (celeriac), peeled, cut into matchstick-size strips
  • 1 pound Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide strips
  • 2 teaspoons fresh lemon juice

procedure

serves: 4
dish: side
season: fall

Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper.

Bon Appétit, December 1999, Dave Purdy, Hopewell, NJ

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