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:
- 40mins
- Ingredients:
- 6
- 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
- Melt the butter in a large skillet over medium heat.
- Add the rosemary and garlic and cook gently until fragrant, about 2 minutes.
- Add the celeriac. Cook, turning every several minutes until soft and golden brown on all sides, about 30 minutes.
- Sprinkle salt, pepper and minced rosemary to taste.
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RECIPE SUBMITTED BY
In addition to my experience as a line cook, I learned from Schmidt and then Bittman. I've since left them behind but they gave me the tools to taste a printed recipe and vice versa. I just say no to packages, cans and jars, and if your recipe fails I'll be in your face.
