Pan-Roasted Celery Root with Rosemary

Makes: 4 servings

Time: 40 minutes

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If you don’t already love celery root, you will now. And you can use any strong-flavored herb instead of rosemary, like thyme, sage, or oregano.

Other vegetables you can use: parsnips, rutabaga, turnips, potatoes, carrots

• ¼ cup olive oil
• 2 sprigs fresh rosemary
• 2 cloves garlic, peeled
• 2 pounds celery root, trimmed, peeled, and cubed
• Salt and pepper
• 1 teaspoon minced fresh rosemary

1. Put the oil in a large skillet over medium heat. When it’s hot, add the rosemary sprigs and garlic and let sizzle gently until fragrant, about 2 minutes. Don’t let the rosemary brown; adjust the heat as needed.
2. Add the celery root; it should be in a single layer in the skillet without overcrowding; work in batches if necessary. Cook, turning the celery root a few times, until it’s soft and golden brown on all (or most) sides, about 30 minutes. Remove and discard the rosemary and garlic when they have browned.
3. Sprinkle with salt and pepper and the minced rosemary, stir, and serve.