We made this as a side for our Buffalo Chicken Geschnetzeltes after the Bills’ wildcard game because we needed a good Swiss/Buffalo Fusion side to support the entree. Buffalo Wings are almost always served with celery on the side, so we figured we should try to build in some celery flavours. The beauty of celery root is that doesn’t have the same bitterness or stringiness that can accompany raw celery…and when you cook it this way, it gives you a flavour that’s both earthy and sweet.
If you’re not looking for a spicy accompaniment, we think this side dish would go very well with homestyle foods like Turkey Breast or Maple Dijon Pork Loin…and if you’re looking for a carbohydrate side, we think this would go very well with Spinach Stuffing Balls.
Time: 25 Minutes
- Celery Root
- Corn Starch or Potato Starch
- Cut the very top and very bottom off your celery root ball. Then, place it on your cutting board with the large flat side facing down Cut into quarters so that you have four wedges.
- Using a potato peeler, peel your celery root.
- Shred your celery root using a shredding attachment of your food processor (easiest) or by going to town with a box grater (you’ll want someone helping so you can tag in and out to prevent your arm from falling off).
- Put your shreddings in a big bowl, and sprinkle in some salt and corn starch or potato starch. Stir to combine.
- Heat a heavy bottomed pan (cast iron!), and melt some butter in it.
- When the butter is hot, add your shredded celery root, and sautee for 10-15 minutes until it is golden brown. Add more butter as needed.
- Plate, devour, and enjoy!