Pan-Roasted Celeriac with Rosemary Butter

This recipe is simple but full of flavor; if you use bacon or pancetta and its rendered fat instead of butter, it’s even richer. Note the variation, which can double as a delicious dressing for turkey or any poultry. Other vegetables you can use: parsnips, rutabaga, turnips, potatoes, or carrots.

4 tablespoons (1/2 stick) unsalted butter

2 sprigs fresh rosemary, sage, or thyme

2 cloves garlic, peeled

2 pounds celeriac, trimmed, peeled, and cubed

Salt and freshly ground black pepper

1 teaspoon minced fresh rosemary leaves

• Put the butter in a large skillet over medium heat.
• When melted, add the rosemary and garlic and let sizzle gently until fragrant, about 2 minutes. Don’t let the rosemary brown; adjust the heat as needed.
• Add the celeriac; it should be in a single layer on the bottom of the skillet with some space between pieces (work in batches if necessary). Cook, turning the celeriac a few times, until it’s soft and golden brown on all (or most) sides, about 30 minutes. (Remove the rosemary and garlic when it gets browned.)
• Sprinkle with salt and pepper and the minced rosemary; stir and serve.

MAKES: 4 servings

TIME: 40 minutes