Pan-Roasted Celeriac With Rosemary Butter

Lifted from Mark Bitman, you must try this great recipe with any lamb dish. The flavours are transcendental

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tablespoons unsalted butter
• 2  sprigs fresh rosemary
• 2  garlic cloves, peeled
• 2  lbs celeriac, trimmed, peeled and cubed
•  salt & freshly ground black pepper
• 1  teaspoon fresh rosemary

Directions

1. Melt the butter in a large skillet over medium heat.
2. Add the rosemary and garlic and cook gently until fragrant, about 2 minutes.
3. Add the celeriac. Cook, turning every several minutes until soft and golden brown on all sides, about 30 minutes.
4. Sprinkle salt, pepper and minced rosemary to taste.