Sauteed Carrots and Celery Root (Saute de Carottes et Celeri-Rave)

Recipe courtesy of Jacques Pepin, Andre Soltner, Jacques Torres, Alain Sailhac, and International Culinary Center

Show: Cooking Live

Episode: Cook ALong: FCI Healthy Cooking

Sauteed Carrots and Celery Root (Saute de Carottes et Celeri-Rave)

Name: Sauteed Carrots and Celery Root (Saute de Carottes et Celeri-Rave)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 3 medium carrots, sliced; 1/2 to 1 cup water; 2 teaspoons unsalted butter; 1 teaspoon sugar; 1/2 large celery root, peeled and cut into 1-inch cubes; Salt and freshly ground black pepper

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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3 medium carrots, sliced

1/2 to 1 cup water

2 teaspoons unsalted butter

1 teaspoon sugar

1/2 large celery root, peeled and cut into 1-inch cubes

Salt and freshly ground black pepper

Directions

In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.

The French Culinary Institute's Salute to Healthy Cooking by Alain Sailhac, Jacques Pepin, Andre Soltner , International Culinary Center, Jacques Torres