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juice of 1/2 lemon

2 medium celeryroots

2 tablespoons unsalted butter

kosher salt and freshly ground pepper


Bring water to a simmer in a large, deep skillet.  Combine lemon juice with 2 quarts of water in a bowl.

Slice off the stem and root ends of the celeryroot.  Resting the root on either end, slice the peel off the sides.  Cut the celery root in half and lay the cut sides down on the board.  Cut thick slices at 90 degrees to make thick, stubby sticks.  Immediately toss them in the acidulated water and continue with remaining celeryroot.

Drain vegetable pieces and slide them into the simmering water.  Cook, uncovered until they are just tender, 10 - 15 minutes.  Drain off the water.

Just before serving, reheat the celeryroot with butter.  Toss to coat the pieces.  Season with salt and pepper to taste.

Yield: 8 servings